Paraben Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes the whole kitchen smell incredible. What makes this recipe especially smart is that every single ingredient is carefully chosen to avoid synthetic preservatives and chemical additives that sneak into so many conventional baked goods. Ceylon cinnamon brings a softer, more complex spice than the standard grocery store variety, and fresh lemon juice keeps the apple filling bright without any processed shortcuts. The crumble topping leans on cassava flour, tapioca starch, and shredded coconut for a texture that's genuinely crisp and satisfying — no mystery fillers, no hidden extras. Coconut oil and maple syrup do all the binding and sweetening work, keeping everything clean from the first ingredient to the last. After about 40 minutes in the oven, the filling thickens into a jammy, gingery pool that's absolutely worth the wait. It's the kind of from-scratch dessert you can feel good about serving to anyone at the table.
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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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