Warm spiced apples bubbling beneath a golden, crackly topping — this dessert is pure comfort in a baking dish. The filling layers tart fruit with Ceylon cinnamon, ginger, maple syrup, and a touch of lemon juice, while arrowroot starch helps it set into that perfect jammy consistency. The crumble itself is built on cassava flour and tapioca starch, so there's no wheat, oats, or rye anywhere in sight — just a genuinely satisfying crunch from shredded coconut and solid coconut oil worked into coarse, clumpy crumbs. For anyone navigating grain sensitivities, finding a crumble that doesn't quietly sneak in problematic flours can feel like a real challenge, but this one keeps the ingredient list clean and straightforward. The whole thing bakes until the edges are bubbling and the topping turns a deep, toasty gold — and that 10-minute rest before serving is worth every second of patience. Serve it as-is or alongside a scoop of your favorite frozen dessert for something that feels genuinely indulgent without any of the usual label-reading stress.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with coconut oil.
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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