Peanut Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. The filling gets its silky body from arrowroot starch and a bright hit of lemon juice, while Ceylon cinnamon and ginger layer in that deep, fragrant warmth that makes the whole kitchen smell incredible. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coconut oil until it forms those irresistible clumpy, craggy crumbs that crisp up beautifully in the oven. Every single ingredient here is naturally free from peanuts, so there's no need to scrutinize labels or worry about shared-facility warnings the way you might with store-bought crumble mixes or pre-made desserts. The whole thing is sweetened with maple syrup throughout — both the filling and the topping — which keeps the flavor cohesive and genuinely delicious rather than just technically safe. Let it rest for a few minutes after baking and the filling thickens into something almost jammy, which makes every scoop even better.
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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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