Chicken Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. The filling gets its silky body from arrowroot starch and a bright hit of lemon juice, while Ceylon cinnamon and ginger give every bite a gentle, aromatic warmth that feels a step above the usual. The topping leans on cassava flour, tapioca starch, and shredded coconut for a crumbly, slightly chewy texture that crisps beautifully at the edges without a single grain of regular flour in sight. Solid coconut oil is worked in just like butter would be, creating those satisfying pea-sized clumps that make a crumble topping worth fighting over. Everything here is naturally free of any poultry-derived ingredients — no broths, no fats, no hidden animal additions — just wholesome pantry staples doing exactly what they're supposed to do. Let it rest for a full ten minutes after it comes out of the oven so the filling tightens up into that perfect saucy consistency. Serve it as-is or with a scoop of your favorite dairy-free ice cream for a dessert that genuinely impresses.
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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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