Breastfeeding Friendly Apple Cinnamon Crumble
Warm, bubbling apples beneath a golden, coconut-kissed crumble — this dessert is the kind of comfort food that feels indulgent without a single ingredient you'd need to second-guess. The apple filling gets its cozy depth from Ceylon cinnamon and fresh ginger, both of which are gentle, wholesome spices that work beautifully for nursing moms who want to keep things clean and nourishing. Maple syrup does all the sweetening here, and arrowroot starch thickens the filling naturally so there's no refined or processed thickener in sight. The crumble topping leans on cassava flour, tapioca starch, and shredded coconut for a satisfying, slightly chewy texture that crisps up beautifully at the edges — no grains, no dairy, no fuss. Coconut oil binds it all together, and that 10-minute rest after baking lets the filling set into something truly spoonable and luscious. It's the kind of recipe you'll want to keep on rotation, whether you're serving it after a weeknight dinner or sneaking a bowl for yourself during a quiet moment in the day.
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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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