Oats Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert delivers everything you want from a classic fruit crumble without a single grain of oats in sight. The topping gets its satisfying texture from a combination of cassava flour, tapioca starch, and shredded coconut, which together create those irresistible clumpy, crunchy bits that make a crumble worth eating. Ceylon cinnamon and ginger show up in both the filling and the topping, so every bite is layered with warm spice rather than just a hint of it. Arrowroot starch thickens the apple filling as it bakes, giving you that glossy, jammy consistency without any gummy or starchy aftertaste. Coconut oil works into the dry ingredients just like butter would, pulling everything together into coarse, pea-sized crumbs that bake up firm and golden at the edges. For anyone navigating oat sensitivities, this is the kind of recipe that proves you don't have to compromise on comfort — it's genuinely crowd-pleasing, not just a workaround.
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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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