Yeast Free Apricot & Coconut Crumble

Warm, bubbling fruit under a golden, crackly topping — this crumble delivers everything you want from a classic dessert without a single grain of conventional flour or a trace of yeast. The filling leans on fresh apricots tossed with honey, bright lemon juice, warming Ceylon cinnamon, and a little grated ginger, while arrowroot starch pulls it all into a glossy, jammy sauce as it bakes. The topping comes together with cassava flour, tapioca starch, and unsweetened shredded coconut, worked into coarse clumps with solid coconut oil and honey — it bakes up genuinely crisp and satisfying in a way that feels indulgent rather than like a compromise. For anyone navigating a yeast-free lifestyle, desserts can feel like a minefield of hidden fermented ingredients or ambiguous additives, but every single component here is straightforward and easy to verify. The technique is forgiving too — just keep an eye on the topping after the 25-minute mark and tent with foil if it's catching color faster than the filling is bubbling. Letting it rest for ten minutes before serving is worth the patience, since the filling thickens beautifully as it cools and makes for cleaner, more generous scoops.

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