Vegetarian Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on Ceylon cinnamon and fresh ginger for a fragrant, layered spice that feels a step above your average crumble, while a splash of lemon juice keeps the apples bright and balanced. Maple syrup sweetens both the filling and the topping naturally, so there's no refined sugar in sight. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, which come together with solid coconut oil to create those irresistible pea-sized clumps that bake up crisp and golden at the edges. Letting it rest for ten minutes after it comes out of the oven is the move — the filling thickens beautifully and every scoop holds together just right. It's a completely plant-based dessert that doesn't ask you to compromise on texture or flavor, which makes it just as welcome at a dinner party as it is on a quiet weeknight.
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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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