Seed Oil Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crackly topping — this dessert is pure comfort in a baking dish. Every ingredient here is intentional, with coconut oil standing in for the refined vegetable and seed oils that sneak into so many conventional crumble recipes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without a drop of canola, sunflower, or soybean oil in sight. Ceylon cinnamon and fresh ginger layer in a warmth that feels almost floral compared to the usual baking spices, and maple syrup ties the whole thing together with a gentle, natural sweetness. Arrowroot starch thickens the apple filling as it bakes, so you get that glossy, jammy texture that pools around the edges and bubbles up through the topping. Letting it rest for ten minutes before serving is the hardest part — but it makes all the difference for a filling that holds together beautifully in the bowl.
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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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