Pecan Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crackly topping — this dessert hits every note you want from a classic crumble without a single nut in sight. The filling layers tart apple slices with maple syrup, Ceylon cinnamon, ginger, and a squeeze of fresh lemon juice, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping swaps traditional oats and butter for a combination of cassava flour, tapioca starch, shredded coconut, and solid coconut oil, which bakes up into satisfyingly chunky, caramelized crumbs. For anyone navigating tree nut concerns, crumble toppings can be a minefield — many store-bought or restaurant versions sneak in chopped nuts for texture, but this one gets all its crunch from coconut and the natural structure of the flour blend. The key is keeping the coconut oil cold and not pressing the topping down before it goes into the oven, so it stays loose and craggy rather than dense. Let it rest for a few minutes after baking and the filling thickens into something truly spoonable. Serve it warm and watch it disappear fast.
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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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