Black Pepper Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort in a baking dish. The filling leans on Ceylon cinnamon and fresh ginger for its depth, with maple syrup and a squeeze of lemon juice bringing out the natural sweetness of the fruit. Arrowroot starch thickens everything beautifully as it bakes, so you get that luscious, jammy texture without any fuss. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you those irresistible clumpy crumbs that turn perfectly golden in the oven. For anyone navigating a black pepper sensitivity, this recipe is genuinely reassuring — every single ingredient is listed and accounted for, with no spice blends or pre-made mixes that might sneak in unwanted heat. Coconut oil ties the whole crumble together, adding a subtle richness that makes each bite feel indulgent without being heavy. Let it rest for a few minutes after baking and the filling thickens into something truly worth digging into.
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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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