Caffeine 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. Ceylon cinnamon and fresh ginger bring a bright, aromatic heat to the filling, while a squeeze of lemon juice keeps the apple slices tasting fresh and vibrant rather than heavy or overly sweet. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all brought together with solid coconut oil and maple syrup for a topping that bakes up beautifully clumpy and crisp. Every single ingredient here is naturally free of stimulants, so there's no need to scan labels or swap anything out — it just works as written. Arrowroot starch thickens the filling as it bakes, so by the time you let it rest those ten minutes after pulling it from the oven, you get perfectly saucy, jammy apples rather than a watery mess. It's the kind of cozy, crowd-pleasing bake that fits easily into an evening wind-down without any of the ingredients that might keep you up at night.
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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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