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Coconut Apricot Crumble


Apricot Portion: Bottom Half

  • 12-14 fresh apricots
  • 1 tbsp cornstarch
  • 1/2 tbsp lemon juice
  • 2 tbsp brown sugar
  • 3/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper

Oat Crumble Topping

  • 1/2 cup fresh shredded coconut, unsweetened
  • 1 1/2 cups quick oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 cup butter, slightly softened and cut in cubes
  • 2 tbsp coconut oil, solid
  • 1/2 tsp salt
  • Extra coconut oil to coat cast iron pan.


  1. Heat oven to 350.

  2. Prepare the fruit portion by chopping apricots. Don't peel them!

  3. Mix them all together thoroughly in a bowl.

  4. Mix crumble portion in a separate bowl. Use fingers if need be to make sure butter and coconut oil is crumbled and no big chunks are left.

  5. Spread coconut oil in the bottom and on sides of 8"-10" cast iron pan.

  6. Pour apricot portion into pan. Pour crumble mix on top.

  7. Bake 25-30 minutes, until you can see fruit portion bubbling up a little between crumble and crumble is turning golden. Don't let it get too dark!