Pork Free Apricot & Coconut Crumble
Juicy apricots bubbling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling gets its depth from fresh ginger, Ceylon cinnamon, and a squeeze of lemon juice, while honey keeps the sweetness natural and rounded rather than sharp. Arrowroot starch thickens everything beautifully as it cools, so you get that glossy, jammy texture that makes a crumble truly satisfying. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil — worked into coarse clumps that bake up crisp and nutty without a trace of anything to worry about. Every single ingredient here is straightforwardly plant-based and free from any pork-derived additives, so there's no label-scanning required. It's a naturally wholesome bake that just happens to be completely clean, which means you can focus entirely on how good your kitchen smells right now.
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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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