Pregnancy Friendly Apricot & Coconut Crumble
Warm, bubbling fruit filling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh apricots are the star here, tossed with honey, bright lemon juice, and a touch of real ginger before they go into the oven, making every bite naturally sweet and gently spiced. Ceylon cinnamon is a thoughtful choice during pregnancy, as it's the milder, lower-coumarin variety compared to the more common cassia type. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut, so it's completely grain-free and relies on wholesome, recognizable ingredients from start to finish. Solid coconut oil works into the dry mixture just like butter would, creating those satisfying coarse clumps that bake up crisp and golden on top. Arrowroot starch thickens the filling as it cools, giving you that perfect jammy texture without any processed thickeners. It's a genuinely feel-good treat that's as nourishing as it is delicious.
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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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