Celery Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crackly topping — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling layers tart-sweet 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 crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil until you get those irresistible pea-sized clumps that bake up crisp and nutty. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden vegetable-based fillers that sometimes sneak into packaged baking mixes. The technique is straightforward — toss, layer, scatter, and bake — making it approachable even on a weeknight. Letting it rest for ten minutes before serving is the hardest part, but that brief wait gives the filling time to thicken into something truly scoopable and satisfying. Serve it as-is or with a generous pour of coconut cream for a dessert that feels both wholesome and 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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