Turmeric Free Apricot & Coconut Crumble
Juicy apricots bubbling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling gets its warmth from fresh ginger and Ceylon cinnamon, while a squeeze of lemon juice keeps everything bright and balanced. Arrowroot starch does the quiet work of thickening those jammy apricot juices into something almost syrupy, so every spoonful holds together beautifully. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, which come together with solid coconut oil and honey to form those irresistible coarse, golden clumps on top. For anyone navigating a diet that rules out a certain golden spice, this recipe is a genuine win — every single ingredient is straightforward and easy to verify, with no hidden blends or spice mixes to second-guess. It bakes up fragrant and deeply satisfying, and that ten-minute rest before serving is genuinely worth the wait as the filling thickens into something scoopable and rich. Serve it as-is or alongside a scoop of your favorite coconut cream for a dessert that feels indulgent without any compromise.
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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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