Turkey Free Apricot & Coconut Crumble
Warm, bubbling fruit filling topped with a golden, coconut-studded crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Fresh apricots are tossed with honey, bright lemon juice, fragrant ginger, and Ceylon cinnamon before baking, so every bite of fruit is deeply spiced and syrupy without being overly sweet. The crumble itself comes together from cassava flour, tapioca starch, and shredded coconut worked with solid coconut oil and honey until it forms those perfect coarse, golden clumps that shatter when you dig in. Everything here is naturally free from meat and poultry of any kind, so there's no label-reading stress — just straightforward, wholesome ingredients doing exactly what they should. It's a great option for holiday tables or casual weeknight baking when you want something impressive without a complicated ingredient list. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly irresistible.
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Learn more →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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