Lactose Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert hits every cozy note you want from a classic fruit crumble. The entire recipe is built around coconut oil and maple syrup instead of butter and refined sugar, so there's zero dairy involved without any sacrifice in richness or texture. Ceylon cinnamon and fresh ginger give the apple filling a bright, layered warmth that goes well beyond the usual one-note spice drawer approach. The topping comes together with cassava flour, tapioca starch, and shredded coconut, which bake up into those satisfying clumpy, golden clusters that make a crumble worth eating. A splash of lemon juice keeps the filling from turning cloying, and the arrowroot starch thickens everything into a glossy, jammy sauce as it cools. It's the kind of dessert that smells incredible while it bakes and tastes even better than it looks — no dairy required, no compromises made.
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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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