Vegetarian Apricot & Coconut Crumble
Fresh apricots are genuinely underused in baking, and this crumble is a beautiful reminder of just how good they can be when roasted down with honey, warm Ceylon cinnamon, and a little fresh ginger. The lemon juice brightens everything up while the arrowroot starch helps the filling set into a glossy, jammy layer that bubbles up around the edges as it bakes. The topping is where things get really interesting — cassava flour and tapioca starch give it a satisfying crunch, and the shredded coconut toasts up golden and fragrant in the oven. Working solid coconut oil into the dry ingredients by hand creates those coarse, irregular clumps that make a crumble topping so irresistible. Everything here is plant-based and naturally sweetened, so it fits comfortably into a meat-free lifestyle without any substitutions or compromises. Let it rest for a few minutes after it comes out of the oven — the filling thickens as it cools, and the payoff is absolutely worth the wait.
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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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