Pork 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 leans on maple syrup, Ceylon cinnamon, and a bright hit of lemon juice to bring out the best in the apples, while arrowroot starch helps everything set into a luscious, jammy layer. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that irresistible crunch without a single ingredient to second-guess. Every component here is naturally free of pork and pork-derived additives — no gelatin, no lard, nothing hidden — so it's genuinely worry-free from the first stir to the last scoop. The coconut oil works into the dry ingredients like a dream, creating those satisfying clumpy crumbs that toast up beautifully in the oven. Let it rest just long enough for the filling to thicken, then dig in while it's still warm — ideally with something cold and creamy on top.
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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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