Pistachio Free Apricot & Coconut Crumble
Juicy apricots meet a golden, coconut-laced crumble in a dessert that feels indulgent but comes together with surprisingly wholesome ingredients. The filling gets its silky body from arrowroot starch and a touch of honey, while fresh ginger and Ceylon cinnamon add a warm, fragrant depth that makes the whole kitchen smell incredible. The topping leans on cassava flour, tapioca starch, and shredded coconut for a crunch that's genuinely satisfying — no oats, no nuts, no pistachios anywhere in sight. That matters more than it might seem, because crumbles and crisps are one of those desserts where nut-based toppings sneak in constantly, making it hard to find a version that's truly safe to serve. Here, every component is straightforward and easy to verify, so you can bring it to a gathering or set it on the table for family without second-guessing the ingredient list. The filling bubbles up around the edges while the topping turns a deep, toasty gold — let it rest for a few minutes before serving and it slices up beautifully. Serve it warm on its own or with a scoop of your favorite coconut ice cream for something that feels genuinely special.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs fresh apricots, halved and pitted
- 3 tbsp honey
- 1 tbsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ½ tsp ceylon cinnamon
- 1 tbsp fresh lemon juice
For the crumble
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp honey
- ¼ cup coconut oil, solid
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, toss the halved apricots with 3 tbsp honey, arrowroot starch, grated ginger, 1/2 tsp Ceylon cinnamon, and lemon juice until the fruit is evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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