Seeds Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort food that happens to be completely free of seeds in every layer. The filling leans on arrowroot starch as a thickener instead of cornstarch, and the topping skips oats entirely, using cassava flour, tapioca starch, and shredded coconut to build that irresistible crunch. Ceylon cinnamon and fresh ginger show up in both layers, so the flavor is deep and fragrant all the way through. Coconut oil worked into the dry ingredients creates those perfect pea-sized crumbles that bake up golden and firm at the edges while staying a little tender in the middle. The lemon juice in the filling keeps the apples bright and balances the sweetness of the maple syrup beautifully. Letting it rest for ten minutes before serving is worth every second — the filling thickens just enough to scoop cleanly without turning to soup. Serve it warm on its own or with a generous scoop of your favorite coconut ice cream for a seriously satisfying finish.
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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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