Yeast Free Apple Cinnamon Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. The filling leans on maple syrup, Ceylon cinnamon, fresh ginger, and a squeeze of lemon juice to coax out every bit of natural apple sweetness, while arrowroot starch pulls it all together into a glossy, jammy base. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil until it forms those irresistible clumpy, craggy crumbs that bake up crisp and golden at the edges. Because the whole thing skips conventional flour and leavening agents entirely, it's a genuinely satisfying baked dessert for anyone navigating yeast-free eating — no compromises required. Letting it rest for ten minutes after it comes out of the oven is the one step you really shouldn't skip, since that's when the filling thickens into something scoopable and luscious rather than soupy. Serve it as-is or alongside a dollop of coconut cream for a dessert that feels far more indulgent than the ingredient list suggests.
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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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