Xanthan Gum Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert hits every cozy note you want from a classic bake. The filling leans on arrowroot starch to thicken those cinnamon-and-ginger-scented juices, while the topping gets its satisfying crunch from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil. No gums, no binders, no stabilizers — just pantry staples doing exactly what they're supposed to do. Ceylon cinnamon adds a slightly floral, less sharp warmth than the standard variety, and a squeeze of fresh lemon juice keeps the apple filling bright rather than cloying. The crumble topping is scattered loosely over the fruit on purpose — that uneven layer is what creates those irresistible crispy clusters on top. After about 40 minutes in the oven, the edges will be bubbling and the topping will be deeply golden, and the hardest part is waiting the 10 minutes for everything to settle before you dig in. Serve it straight from the dish and let the filling speak for itself.
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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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