Macadamia Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crackly topping — this is the kind of dessert that makes the whole kitchen smell incredible. The filling layers tart apple slices with Ceylon cinnamon, ginger, maple syrup, and a touch of lemon juice, creating a jammy, fragrant base that thickens beautifully as it cools. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, with solid coconut oil worked in until the mixture forms those irresistible coarse, clumpy crumbs that bake up crisp and golden. Every single ingredient here is naturally free from tree nut concerns, so you can serve it confidently without scanning labels or worrying about what's hiding in a store-bought topping mix. It's also completely grain-free and sweetened only with maple syrup, which makes it a genuinely crowd-pleasing option for guests with multiple dietary needs. Let it rest for a few minutes after it comes out of the oven — the filling tightens up just enough to scoop cleanly into bowls. Serve it as-is or with a generous pour of coconut cream for something truly special.
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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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