Almond Free Cinnamon Apple 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-sweet apple slices with Ceylon cinnamon, ginger, maple syrup, and a touch of lemon juice, while arrowroot starch helps it set into a glossy, jammy base that holds together beautifully. The topping skips oats and tree nuts entirely, relying instead on cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil for that satisfying, sandy crunch. For anyone navigating nut allergies, crumbles can be a minefield — so many recipes lean on almond flour or chopped almonds for texture, but this one achieves the same rustic, crispy result without them. Every ingredient here is straightforward and easy to verify, which means less label-reading stress and more time enjoying dessert. It bakes up golden and set in under 45 minutes, and that 10-minute rest at the end is worth every second — the filling thickens into something truly luscious. Serve it warm on its own or with your favorite dairy-free topping for a cozy, crowd-pleasing finish.
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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
- ¼ 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 375°F (190°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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