Gelatin 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 it especially clever is that every bit of structure comes from real-food thickeners: arrowroot starch in the filling and a cassava-and-tapioca base in the topping, so there's absolutely no need for gelatin or any hidden setting agents. Ceylon cinnamon and fresh ginger layer in a warmth that feels sophisticated without being fussy, and the shredded coconut gives the crumble an irresistible texture that's somewhere between crispy and chewy. Maple syrup does all the sweetening throughout, which means the flavor is rich and caramel-y rather than flat. Letting it rest for ten minutes after baking is the move — the arrowroot-thickened filling tightens up beautifully so you get clean, saucy scoops rather than a runny mess. It's the kind of crowd-pleasing bake that nobody will guess was built around any dietary consideration at all.
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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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