Nutmeg Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. Many classic crumble recipes lean on nutmeg as a background spice, but this one builds all its warmth from Ceylon cinnamon and fresh ginger instead, and the result is bright, fragrant, and completely satisfying. Ceylon cinnamon is worth seeking out here; it's softer and more floral than the standard cassia variety, and it layers beautifully with the ginger without any harsh bite. The crumble topping uses cassava flour, tapioca starch, and shredded coconut to create those irresistible clumpy, golden crumbs that shatter when you dig in. Maple syrup and coconut oil bring everything together naturally, so there's no refined sugar or dairy to worry about either. A splash of lemon juice in the filling keeps the apples from turning cloying and adds just enough brightness to balance the sweetness. Let it rest for a few minutes after it comes out of the oven — the filling thickens up perfectly and makes every scoop clean and gorgeous.
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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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