Dairy Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort food that happens to be completely free of butter, cream, or any other dairy ingredient. The topping gets its irresistible crunch from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil, giving you that classic crumbly texture without a single drop of milk fat. Ceylon cinnamon and fresh ginger layer in a warmth that feels sophisticated, while maple syrup ties the whole thing together with a natural, caramel-like sweetness. Arrowroot starch in the filling does the quiet work of thickening those apple juices into a glossy, jammy sauce as it bakes. Store-bought crumbles and crisps are notorious for sneaking in butter or cream-based toppings, so making this one from scratch means you know exactly what's in every bite. Let it rest for a few minutes after it comes out of the oven and the filling sets up beautifully — patient or not, it's absolutely worth the wait.
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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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