Pistachio Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crackly topping — this is the kind of dessert that makes the whole kitchen smell incredible. The filling layers tart apple slices with Ceylon cinnamon, ginger, maple syrup, and a touch of lemon juice, while arrowroot starch helps it set into a glossy, jammy base that holds together beautifully. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, with solid coconut oil worked in until the mixture forms those irresistible pea-sized clumps that bake up crisp and nutty-tasting without a single nut in sight. That's genuinely good news for anyone navigating tree nut concerns, since so many crumble and crisp recipes lean on almond flour or chopped nuts as a matter of habit. Here, every component is naturally free of those ingredients, so there's no substituting or second-guessing required. Letting it rest for ten minutes after it comes out of the oven is the one step worth not skipping — the filling thickens just enough to scoop cleanly and taste 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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