Nightshade Free Apple Cinnamon Crumble
Warm, bubbling apples beneath a golden, crackly topping — this dessert is pure comfort in a baking dish. The filling leans on maple syrup, fresh lemon juice, and a fragrant blend of Ceylon cinnamon and ginger to coax out everything sweet and tender about a good apple. Arrowroot starch thickens the juices naturally as they bubble, so you get that glossy, jammy filling without any cornstarch or grain-based thickeners. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, which together create those irresistible clumpy, pea-sized crumbs that bake up golden and slightly crisp at the edges. Coconut oil stands in for butter throughout, keeping the whole thing completely free of dairy while still delivering that rich, satisfying crunch. For anyone navigating nightshade restrictions, desserts can feel like a minefield of hidden spices and additives — but every single ingredient here is straightforward and easy to verify. Let it rest those ten minutes before you dig in, and the filling will reward your patience with a perfectly thick, scoopable texture.
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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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