Walnut Free Apricot & Coconut Crumble

Bubbling fruit filling, a golden crumble topping, and the warm scent of cinnamon and ginger coming out of the oven — this dessert is the kind of thing that makes people hover near the kitchen. Fresh apricots are tossed with honey, lemon juice, and a touch of arrowroot starch so the filling thickens into a glossy, jammy layer that holds its shape beautifully when scooped. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil and honey until it forms those satisfying coarse clumps that bake up crisp and golden. There's not a walnut or any other tree nut in sight, so you can serve this confidently at gatherings where nut allergies are a concern — no substitutions needed, no ingredient swaps to second-guess. Ceylon cinnamon and fresh ginger give the whole dish a subtly spiced warmth that feels sophisticated without being fussy. Let it rest for a few minutes after baking and the filling tightens into something truly spoonable and rich. It's the kind of fruit crumble that disappears fast, so you might want to plan for seconds.

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