Fish 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 leans on Ceylon cinnamon, fresh ginger, and a squeeze of lemon juice to bring out the natural sweetness of the apples, while maple syrup ties everything together without any refined sugar. The topping combines cassava flour, tapioca starch, and shredded coconut with solid coconut oil to create those irresistible clumpy, crunchy crumbs that shatter when you dig in with a spoon. Every single ingredient here is straightforwardly plant-based and pantry-friendly, so there's no need to scrutinize labels for hidden seafood-derived additives like certain omega-3 fortifications or fish-based gelatin agents that can sneak into packaged desserts. Arrowroot starch does the quiet work of thickening the filling as it cools, giving you that glossy, jammy texture without any fuss. Let it rest those full ten minutes after baking — the patience pays off when the filling sets up just enough to hold its shape in the bowl.
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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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