Beef Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort in a baking dish. The filling layers tart-sweet apple slices with Ceylon cinnamon, ginger, maple syrup, and a touch of lemon juice, while arrowroot starch helps everything thicken into a glossy, jammy base. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, giving you those irresistible clumpy, crunchy clusters without a drop of dairy or grain. Every single ingredient here is entirely plant-based, so there's no need to scan labels for hidden animal products — it's naturally free of anything meat-derived from start to finish. The coconut oil crisps up beautifully in the oven, and that double hit of Ceylon cinnamon and ginger running through both the filling and the topping makes the whole kitchen smell incredible. Let it rest just long enough for the filling to settle, then scoop it warm into bowls and enjoy it as-is or with your favorite dairy-free topping.
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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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