BHA & BHT Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. Every ingredient here is whole and recognizable, which matters when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged baking mixes, flavored spices, and processed fats. Ceylon cinnamon brings a softer, more floral warmth than the standard grocery store variety, and paired with fresh lemon juice and ginger, the apple filling tastes bright and deeply spiced at the same time. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil — no mystery fats, no shelf-stabilizing additives, just a crumbly, slightly chewy texture that bakes up beautifully crisp at the edges. Maple syrup does all the sweetening throughout, keeping the ingredient list clean from top to bottom. Letting it rest for ten minutes after it comes out of the oven is the move — the filling thickens just enough to scoop cleanly into bowls. Serve it as-is or with a simple coconut cream on the side for something that feels genuinely indulgent without any compromise.
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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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