Rice Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crackly topping — this dessert is pure comfort in a baking dish. The crumble is built on cassava flour and tapioca starch, which means it delivers that satisfying, sandy texture without a single grain of rice or rice-derived ingredient in sight. Shredded coconut adds a subtle chew and richness to the topping, while solid coconut oil gets worked in until the mixture clumps into those irresistible pea-sized crumbs that turn perfectly golden in the oven. Ceylon cinnamon and fresh ginger run through both the filling and the topping, so every bite is warmly spiced all the way through. Arrowroot starch does the quiet work of thickening the apple juices into a glossy, jammy filling that holds together beautifully once the crumble rests. Maple syrup sweetens everything naturally, keeping the ingredient list clean and straightforward. It's the kind of dessert that looks impressive but comes together with two bowls and a fork.
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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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