Citric Acid 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. What makes this version work for anyone avoiding citric acid is the careful selection of every single component: maple syrup instead of processed sweeteners, fresh lemon juice as the only acidic element, and a grain-free topping built from cassava flour, tapioca starch, and shredded coconut. Many store-bought crumbles and pie fillings sneak in citric acid as a preservative or flavor enhancer, so making this from scratch puts you fully in control. Ceylon cinnamon and ground ginger layer in warmth without any hidden additives, and arrowroot starch thickens the filling naturally as it bakes. The crumble topping comes together with solid coconut oil worked into the dry ingredients until it forms those irresistible clumpy, pea-sized pieces that bake up crisp and golden at the edges. Letting it rest for ten minutes before serving is worth every second — the filling tightens into a glossy, jammy layer that holds beautifully against each scoop.
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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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