Turmeric Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. Ceylon cinnamon and fresh ginger bring a gentle, aromatic heat to the filling, while shredded coconut gives the topping an irresistible texture that crisps up beautifully in the oven. Turmeric has a way of sneaking into spice blends and pre-made baking mixes, so building this from scratch with clearly labeled individual spices keeps things clean and worry-free. Cassava flour and tapioca starch do the heavy lifting in the crumble, creating that satisfying crunch without any grains or gluten in the mix. Arrowroot starch thickens the apple filling just enough so every scoop holds together rather than turning soupy. Maple syrup sweetens both layers naturally, tying the whole dish together with a subtle caramel depth. Let it rest those ten minutes before you dig in — the filling tightens up and the flavors settle into something that tastes like it took far more effort than it actually did.
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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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