Rice Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Warm, bubbling fruit desserts are one of life's great comforts, and this apricot crumble delivers all of that golden, jammy satisfaction without a single grain of rice in sight. The filling leans on fresh apricots tossed with honey, bright lemon juice, warming Ceylon cinnamon, and a touch of grated ginger — arrowroot starch pulls it all together into a glossy, thick sauce that pools beautifully beneath the topping. What makes the crumble itself so clever is the combination of cassava flour, tapioca starch, and shredded coconut, which bakes up into genuinely crunchy, golden clusters that rival any traditional oat or flour-based version. Coconut oil keeps everything cohesive while adding a subtle richness that pairs perfectly with the tart stone fruit underneath. Many crumble recipes rely on pantry staples that can sneak in rice-derived thickeners or fillers, so having a recipe built entirely from whole, clearly labeled ingredients is a real relief. The ten-minute rest after baking is worth every second of patience — the filling thickens into something almost jamlike, making each spoonful deeply satisfying. Serve it warm straight from the dish and watch it disappear fast.

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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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