Wheat 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 crumble topping skips traditional flour entirely, leaning on cassava flour, tapioca starch, and shredded coconut to build that irresistible sandy, clumpy texture you want in every bite. Solid coconut oil is worked into the dry ingredients the old-fashioned way, creating those satisfying pea-sized crumbles that crisp up beautifully in the oven. The apple filling gets its silky, jammy consistency from arrowroot starch and a bright hit of lemon juice, so nothing tastes flat or one-note. Ceylon cinnamon and ginger show up in both layers, tying the whole dish together with a warm, slightly floral spice that feels a little more refined than your average crumble. Letting it rest for ten minutes after baking is the move — the filling tightens just enough to scoop cleanly without losing any of that gorgeous bubbling syrup. It's the kind of crowd-pleasing baked dessert that nobody will suspect is built without a single grain of wheat.
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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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