Legume Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. The filling gets its silky body from arrowroot starch and a bright hit of lemon juice, while Ceylon cinnamon and ginger give every bite a gentle, aromatic warmth that feels anything but ordinary. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coconut oil until it forms those irresistible clumpy, craggy crumbs that crisp up beautifully in the oven. For anyone navigating legume-free eating, crumbles can be surprisingly tricky — many recipes lean on almond or peanut flours, but this one sidesteps all of that without sacrificing a single bit of texture or richness. Every ingredient here is straightforward and plant-based, so you get a deeply satisfying baked dessert with no hidden legume-derived thickeners or flours to worry about. Let it rest those ten minutes after baking and the filling thickens into something truly spoonable and luscious.
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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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