Honey Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crackly topping — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Every component is sweetened with maple syrup instead of honey, so it's a genuinely satisfying option for anyone avoiding bee-derived sweeteners without sacrificing any of that cozy, caramelized depth. The filling gets its silky body from arrowroot starch, which thickens beautifully as the apples release their juices in the oven, while a bright hit of lemon juice keeps everything balanced and fresh. Ceylon cinnamon and ginger show up in both the filling and the crumble topping, layering warmth into every single bite. Cassava flour, tapioca starch, and shredded coconut give the topping a satisfyingly rustic, clumpy texture that crisps up at the edges without any grains or gluten in the mix. Solid coconut oil is worked in like butter would be in a traditional crumble, creating those irresistible pea-sized pockets that shatter when you dig in. Let it rest for those ten minutes after baking — the filling tightens up just enough to make scooping it into bowls a genuinely rewarding experience.
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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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