Sesame Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Bubbling fruit, a golden crumble top, and the warm scent of cinnamon and ginger filling your kitchen — this dessert is pure comfort from start to finish. Fresh apricots get tossed with honey, lemon juice, and a touch of arrowroot starch so the filling thickens into a glossy, jammy layer that holds together beautifully when scooped. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil and honey until it forms those irresistible coarse, golden clumps. Every single ingredient here is naturally free of sesame — no seed oils, no hidden tahini, no "may contain" label anxiety to navigate. That's genuinely rare in baked goods, where sesame can sneak in through specialty flours or store-bought toppings. Ceylon cinnamon and fresh ginger give the whole thing a fragrant warmth that feels far more sophisticated than the short ingredient list suggests. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and satisfying.

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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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