Walnut Free 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 layers tart apple slices with maple syrup, Ceylon cinnamon, ginger, and a bright hit of lemon juice, while arrowroot starch pulls it all together into a glossy, jammy base. The topping skips the usual oat-and-nut combination entirely, leaning on cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil for that irresistible crumbly texture. Not a single walnut or tree nut in sight, so there's no need to pick through a recipe or swap anything out — it's already built this way from the ground up. The loose, uneven crumble layer bakes up golden and slightly crisp at the edges while staying tender in the middle, which is exactly the contrast you want. Letting it rest for ten minutes before serving is worth the patience — the filling thickens beautifully and scoops cleanly into bowls. Serve it as-is or with a scoop of your favorite vanilla ice cream for a dessert that genuinely feels like a treat.
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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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