Gluten Free Apple Cinnamon Crumble

Warm spiced apples bubbling beneath a golden, crumbly topping is one of those desserts that feels like a hug, and this version delivers every bit of that comfort without a speck of wheat flour in sight. The filling leans on arrowroot starch to thicken those cinnamon-and-ginger-kissed apple juices into something almost jammy, while a bright hit of lemon juice keeps the whole thing from tasting flat or overly sweet. The topping is where things get really interesting — cassava flour and tapioca starch team up with shredded coconut and solid coconut oil to create a crumble that bakes up genuinely crisp and golden, not gummy or dense the way some grain-free baked goods can go. Working the coconut oil in until you get those pea-sized clumps is the move that gives you real texture, so don't skip that step. Ceylon cinnamon shows up twice — once in the filling and once in the topping — giving the whole dish a warm, slightly floral spice note that's a little more nuanced than the standard variety. That 10-minute rest after baking is worth every second of patience, because the filling thickens beautifully and you get clean, scoopable portions instead of a runny mess. Serve it straight from the dish and watch it disappear.

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