Barley Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crackly topping — this dessert is pure comfort in a baking dish. The filling layers tart apple slices with maple syrup, Ceylon cinnamon, ginger, and a touch of lemon juice, while arrowroot starch helps everything set into a glossy, jammy base. The crumble itself is built on cassava flour and tapioca starch, with shredded coconut adding subtle chew and texture that makes each bite genuinely interesting. Coconut oil works into the dry ingredients to create those irresistible pea-sized clumps that toast up beautifully in the oven. Every single ingredient here is naturally free of barley, so there's no need to scrutinize labels or worry about grain-based thickeners sneaking in — a real relief when so many crumble recipes lean on oats or flour blends that can be tricky to vet. Let it rest for a few minutes after baking and the filling thickens into something that scoops like a dream, especially with a scoop of vanilla ice cream alongside.
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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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