Red Meat Allergy Friendly Apricot & Coconut Crumble

Bubbling fruit, a golden crumble, and the warm perfume of ginger and cinnamon coming out of the oven — this dessert is pure comfort from start to finish. Fresh apricots are tossed with honey, lemon juice, and a touch of arrowroot starch so the filling thickens into a jammy, glossy pool as it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse clumps with solid coconut oil and honey — no butter, no grains, and absolutely nothing derived from red meat anywhere in the recipe. That matters more than it might seem, since alpha-gal syndrome and similar red meat allergies can extend to mammalian-derived ingredients like gelatin or certain fats that sneak into packaged desserts. Every single component here is plant-based or fruit-forward, so you can serve it with total confidence. Let it rest for ten minutes after it comes out of the oven and the filling will tighten into something scoopable and deeply satisfying. Pair it with a dairy-free coconut cream if you want to lean into the tropical notes already running through the crumble.

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