Gut Friendly Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crackly topping — this dessert is pure comfort food that also happens to be genuinely kind to your digestive system. The filling leans on fresh apples, a touch of maple syrup, and arrowroot starch to create a jammy, lightly thickened base without any refined sugars or hard-to-digest additives. Ceylon cinnamon and ginger show up in both the filling and the crumble, giving every bite a gentle warmth that feels intentional rather than accidental. The topping comes together with cassava flour, tapioca starch, and shredded coconut — ingredients that deliver real crunch and richness while keeping things free from grains and gluten that can be tough on sensitive guts. Coconut oil binds it all into those satisfying, pea-sized crumbles that bake up golden and firm at the edges. Fresh lemon juice brightens the whole thing and keeps the apple slices from turning dull during baking. Let it rest for ten minutes after it comes out of the oven and the filling tightens into something scoopable, saucy, and 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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