Mustard 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 layer in that deep, aromatic warmth that makes the whole kitchen smell incredible. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into chunky, rustic crumbs with coconut oil — no butter, no grains, and absolutely nothing that could sneak in a mustard derivative. That matters more than you might think, since packaged crumble mixes and even some spice blends can carry unexpected additives that make store-bought options risky for anyone avoiding mustard. Here, every single ingredient is straightforward and easy to verify. Let it rest those full ten minutes after baking and the filling thickens into something truly spoonable and satisfying.
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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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