Pregnancy Friendly Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort food that also happens to be thoughtfully built for the season of eating with extra care. Every ingredient here earns its place: Ceylon cinnamon is the gentler, lower-coumarin variety often recommended over the more common Cassia type, and the filling is sweetened with maple syrup rather than refined sugar. Arrowroot starch thickens the apple juices into a glossy, jammy sauce without any additives to second-guess, and the lemon juice keeps things bright while supporting iron absorption from plant-based foods. The crumble topping skips grains entirely, leaning on cassava flour, tapioca starch, and shredded coconut for a satisfying crunch that holds up beautifully after baking. Coconut oil works in as the fat, so there's no butter or dairy to worry about. The result is a dessert that feels indulgent — bubbling fruit, toasty edges, warming spice — but is made entirely from ingredients you can feel good about right now.
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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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