Paleo Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling leans on maple syrup, Ceylon cinnamon, fresh lemon juice, and a touch of arrowroot starch to create a glossy, jammy base that thickens beautifully as it cools. What makes this crumble really shine is the topping: cassava flour and tapioca starch stand in for conventional flour without any grains, while solid coconut oil gets worked in to create those irresistible pea-sized crumbles that bake up crisp and golden at the edges. Shredded coconut adds a subtle chew and a hint of tropical richness that plays off the warm ginger and cinnamon in the best way. This is the kind of recipe that proves you don't have to sacrifice texture or indulgence to eat clean — it genuinely tastes like a classic crumble, just built from whole, unprocessed ingredients. Let it rest those full ten minutes before digging in, because the filling needs that time to set into something truly scoopable 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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