Wheat Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Juicy apricots bubbling beneath a golden, coconut-scented topping — this is the kind of dessert that makes people ask for the recipe before they've even finished their first bite. The filling gets its silky body from arrowroot starch rather than any grain-based thickener, while fresh ginger, Ceylon cinnamon, and a squeeze of lemon juice give it a brightness that keeps it from feeling heavy or overly sweet. The crumble itself is built on cassava flour and tapioca starch, two pantry staples that mimic the sandy, clumping texture of a classic oat-and-flour topping without a single grain of wheat in sight. Shredded coconut and solid coconut oil add richness and help the topping bake up genuinely crisp and golden rather than soft or gummy. For anyone who has given up on fruit crumbles because every recipe calls for all-purpose flour, this one is a real find — the technique is straightforward and the results are deeply satisfying. A short rest after baking lets the filling thicken into something scoopable and luscious, perfect alongside a dollop of whipped cream or a scoop of vanilla ice cream.

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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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