Vegan Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort food that happens to use nothing but plant-based ingredients. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup and Ceylon cinnamon give it a depth that feels anything but plain. The topping is where things get really interesting: cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil to create those irresistible clumpy, golden crumbs that shatter just a little when you dig in. No butter, no eggs, no dairy — and you genuinely won't miss any of it. The coconut oil works exactly the way butter does in a traditional crumble, binding the dry ingredients into rustic, pea-sized pieces that crisp up beautifully in the oven. Letting it rest for ten minutes after baking is the move — the filling thickens into something scoopable and luscious rather than running all over the dish. Serve it as-is or with a scoop of your favorite coconut milk ice cream for a dessert that earns its place at any table.
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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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