Almond Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on Ceylon cinnamon, fresh ginger, and a bright hit of lemon juice to keep the fruit from turning cloying, while arrowroot starch helps everything set into that perfect jammy texture. The topping skips the usual oat-and-almond combo entirely, building its crunch from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil — so you get genuine crumble texture without any tree nut concerns. For anyone navigating almond-heavy baked goods at the store or on dessert menus, having a recipe this satisfying in your back pocket is a real win. Maple syrup sweetens both layers naturally, keeping the flavor cohesive and a little earthy rather than just sugary. Let it rest those full ten minutes after baking — the filling thickens beautifully and the topping firms up just enough to give you that satisfying scoop. Serve it as-is or with a dollop of coconut cream for something that feels genuinely indulgent.
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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
- 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 syrup
- 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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