Beef Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. The filling leans on maple syrup and a bright hit of lemon juice to balance the natural sweetness of the apples, while Ceylon cinnamon and ginger give it a gentle, aromatic warmth that feels a little more refined than your average fruit crisp. The topping comes together with cassava flour, tapioca starch, and shredded coconut, creating those irresistible clumpy, crunchy crumbs that shatter just right when you dig in. Every single ingredient here is plant-based and naturally free from any meat-derived components, so there's zero need to scrutinize labels or swap anything out. Coconut oil stands in as the fat that binds the crumble, and it does a beautiful job — the edges turn deeply golden while the center stays just a little tender. Letting it rest for ten minutes before serving is worth the patience, because the filling thickens into a glossy, spoonable sauce that clings to every bite. Serve it straight from the dish and watch it disappear fast.
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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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