Alpha Gal Friendly Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort food that happens to be completely free of mammalian products. For anyone managing alpha-gal syndrome, finding a satisfying baked dessert without dairy or hidden animal-derived additives can feel like a real challenge, but this recipe nails it using coconut oil and maple syrup in place of butter and refined sugar. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that irresistible sandy, clumpy texture that crisps up beautifully in the oven. Ceylon cinnamon and fresh ginger layer in warmth without overwhelming the natural sweetness of the apples, while a splash of lemon juice keeps the filling bright and balanced. Arrowroot starch thickens the fruit as it bakes, so you get that glossy, jammy filling rather than a watery mess. Every ingredient here is plant-based and straightforward, so you can serve this with total confidence at the table.
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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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