Eggless 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 rather than any egg-based thickener, so the whole thing comes together beautifully without a single egg in sight. Ceylon cinnamon and fresh ginger give the apples a bright, layered warmth that feels a step above your average fruit crisp. The topping leans on cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil, creating those irresistible clumpy, crunchy crumbs that shatter when you dig in. Maple syrup sweetens both layers naturally, keeping the flavor clean and deeply satisfying. Let it rest for just ten minutes after it comes out of the oven and the filling thickens into something almost jammy — 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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