Soy Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Fresh apricots are the real star here — tossed with honey, bright lemon juice, warm Ceylon cinnamon, and a little grated ginger before they bubble into a jammy, fragrant filling that smells absolutely incredible as it bakes. The crumble on top comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying golden crunch without a single grain of wheat or drop of soy in sight. Coconut oil binds everything into those perfect coarse, pea-sized clumps that crisp up beautifully in the oven — no butter, no mystery fats, just clean and simple pantry staples. Soy hides in a surprising number of packaged desserts and baked goods, so making this from scratch means you know exactly what went into every bite. The arrowroot starch thickens the filling as it cools, so after a short rest out of the oven you get neat, scoopable portions rather than a runny mess. Serve it warm on its own or alongside a scoop of your favorite coconut-based ice cream for a dessert that genuinely feels like a treat, not a compromise.

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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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