AIP Friendly Apple Cinnamon Crumble
Warm spiced apples topped with a golden, coconut-kissed crumble — this dessert is the kind of cozy comfort food that feels like it shouldn't be possible without butter, oats, or refined sugar. Yet it delivers every bit of that satisfying crunch and bubbling fruit filling that makes a classic crumble so irresistible. The topping comes together with cassava flour, tapioca starch, and unsweetened shredded coconut, worked together with solid coconut oil until it forms those perfect pea-sized clumps that bake up crisp and golden. Ceylon cinnamon and ginger layer in warmth throughout both the filling and the topping, while fresh lemon juice and maple syrup keep the apple base bright and naturally sweet. Arrowroot starch thickens the filling as it bakes, so by the time you let it rest those ten minutes after pulling it from the oven, you get that gorgeous, jammy texture under the crumble. This makes six servings, so it's genuinely great for a family dinner or a gathering where you want to bring something impressive without spending hours in the kitchen. It's proof that eating this way doesn't mean giving up the desserts that make a meal feel complete.
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Learn more →Ingredients
6 servings
For the apple filling
- 2 lb apples (about 5 medium), peeled, cored, and sliced ¼ inch thick
- 3 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp arrowroot starch
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice
For the crumble topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrupIngredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ cup coconut oil, solid
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with coconut oil.
- 2
In a large mixing bowl, toss the sliced apples with the maple syrup, arrowroot starch, Ceylon cinnamon, ginger, and lemon juice until every slice is evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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