Seed Oil Free Apricot & Coconut Crumble

Fresh apricots bubbling under a golden, coconut-laced crumble is the kind of dessert that makes a room go quiet the moment it hits the table. The filling leans into the natural tartness of the fruit, balanced by honey, a hint of fresh ginger, and warm Ceylon cinnamon — no refined sugar, no shortcuts. Arrowroot starch does the quiet work of thickening those jammy juices into something glossy and spoonable without muddying the bright apricot flavor. The topping is where things get really interesting. Cassava flour and tapioca starch replace conventional flour entirely, while shredded coconut adds texture and a subtle tropical note that plays beautifully against the stone fruit. Solid coconut oil is worked in just like butter would be in a classic crumble, creating those satisfying coarse clumps that bake up crisp and golden. Every single fat in this recipe comes from whole-food sources, so if you're steering clear of industrially processed seed oils, this one is completely clean from the first ingredient to the last. It's the kind of recipe that feels indulgent but is built on ingredients you can actually feel good about — serve it warm, straight from the dish, and watch it disappear.

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