Pescatarian 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. Ceylon cinnamon and fresh ginger give the filling a bright, layered warmth that goes well beyond your average apple bake, while a splash of lemon juice keeps everything tasting fresh and balanced. The topping comes together with cassava flour, tapioca starch, and shredded coconut, creating those irresistible clumpy, crunchy bits that are the whole point of a good crumble. Maple syrup and coconut oil do all the sweetening and binding here, so the ingredient list stays clean and unfussy from start to finish. Because this recipe is naturally built around fruit, pantry staples, and plant-based fats, it fits a pescatarian table without any substitutions or workarounds — it was just made this way. Let it rest for those ten minutes after baking; the filling thickens beautifully and the first scoop will hold together perfectly. Serve it as-is or with a generous pour of coconut cream for something truly special.
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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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