Capsaicin Free Apple Cinnamon Crumble
Warm, bubbling apples beneath a golden, crackly topping — this is the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. The filling leans on Ceylon cinnamon and a touch of ginger for that classic spiced-apple depth, while maple syrup and a squeeze of fresh lemon juice keep everything bright and balanced. For anyone navigating capsaicin sensitivity, fruit-based desserts can still be a minefield when spice blends sneak in unexpected heat — but every ingredient here is carefully chosen to deliver warmth and complexity without a trace of chili or pepper. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without any grain or gluten to worry about either. Solid coconut oil gets worked into the dry mix until it forms those irresistible pea-sized clumps that bake up golden and firm at the edges. Letting it rest for ten minutes after it comes out of the oven is the hardest part — but the filling thickens beautifully and the whole thing slices and scoops like a dream.
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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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