Shellfish Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. The filling gets its silky body from arrowroot starch and a bright hit of lemon juice, while Ceylon cinnamon and ginger give every bite a fragrant, gently spiced depth that feels anything but ordinary. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into crumbly, pea-sized clumps with solid coconut oil — it bakes up crisp at the edges and tender in the middle in a way that's genuinely hard to resist. Every single ingredient here is naturally free from seafood and shellfish, so there's no label-scanning or cross-contact anxiety to worry about — just straightforward, wholesome baking. It's the kind of recipe that makes the whole kitchen smell incredible while it's in the oven, and the 10-minute rest before serving is the hardest part of the whole process. Serve it as-is or with a scoop of your favorite frozen dessert on top for something truly special.
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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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