Mushroom Free Apple Cinnamon Crumble
Warm, bubbling apple filling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. The filling layers tart-sweet apple slices with maple syrup, Ceylon cinnamon, a hint of ginger, and a squeeze of lemon juice, while arrowroot starch pulls everything into a luscious, jammy sauce as it bakes. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, giving you those irresistible clumpy, crunchy crumbs without a single grain of wheat or trace of fungi. For anyone navigating a mushroom-free lifestyle, this recipe is completely clean — every ingredient is straightforward and easy to verify, with no hidden extracts or fermented additives to second-guess. The whole thing bakes at 350°F until the edges are bubbling and the topping turns a deep, toasty gold, then rests just long enough for the filling to thicken into something truly spoonable. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that feels indulgent but is built on honest, simple ingredients.
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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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