High Fructose Corn Syrup Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes your whole kitchen smell like autumn. Most store-bought crumbles and pie fillings are loaded with corn syrup or mystery sweeteners, but every drop of sweetness here comes from pure maple syrup, so you know exactly what you're eating. The apple filling gets its silky, jammy texture from arrowroot starch and a bright hit of lemon juice, while Ceylon cinnamon and ginger layer in a warmth that feels genuinely complex without any fuss. The topping leans on cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil — the result is a crumble that bakes up beautifully clumpy and crisp at the edges. Letting it rest for ten minutes after it comes out of the oven is the move that takes the filling from loose and bubbling to thick and spoonable. It's the kind of wholesome, crowd-pleasing dessert that nobody will suspect is made without a single processed sweetener.
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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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