Brazil Nut Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes the whole kitchen smell incredible. The filling layers tart apple slices with Ceylon cinnamon, ginger, maple syrup, and a touch of lemon juice, while arrowroot starch helps everything set into a glossy, jammy base. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, giving you those irresistible clumpy, crunchy crumbs without a single nut in sight. For anyone navigating tree nut allergies, crumbles and crisps can be a minefield — so many recipes default to almond flour or mixed nut toppings — but this one is completely built around coconut and root-based starches instead. Every ingredient here is straightforward and easy to source, so there's no label-scanning stress before you get started. Let it rest for a few minutes after it comes out of the oven and the filling thickens up beautifully, making every scoop clean and satisfying. Serve it warm on its own or with your favorite dairy-free topping for a dessert 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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