Low Iodine Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. What makes it such a smart choice for anyone managing iodine intake is what's deliberately left out: no dairy, no eggs, no iodized salt, and no processed additives that can sneak iodine into otherwise innocent-looking sweets. Instead, the filling leans on fresh apples, maple syrup, and a bright hit of lemon juice, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping comes together with cassava flour, tapioca starch, and unsweetened shredded coconut worked into solid coconut oil — giving you that irresistible crumbly texture without any of the usual off-limits ingredients. Ceylon cinnamon and ginger show up in both layers, so every bite carries a warm, fragrant spice that feels anything but restricted. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly satisfying. It's the kind of dessert that doesn't taste like a workaround — it just tastes really, really good.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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