Capsaicin Free Cinnamon Apple Crumble
Warm, bubbling fruit filling beneath a golden, crumbly topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. The apple filling gets tossed with maple syrup, fresh lemon juice, and Ceylon cinnamon, which is worth seeking out for its softer, sweeter flavor compared to the more common cassia variety. Arrowroot starch thickens the juices as everything bakes, so you get that glossy, jammy filling without any cornstarch or flour muddying the mix. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all cut through with solid coconut oil until it forms those satisfying irregular clumps that crisp up beautifully in the oven. For anyone avoiding capsaicin, this recipe is naturally a safe haven — there's nothing here that sneaks in heat, and every single ingredient is straightforward and easy to verify. It bakes at 375°F until the edges are bubbling and the topping is set and golden, then rests just long enough for the filling to thicken into something truly spoonable. Serve it warm and don't be surprised if the pan is empty before it fully cools.
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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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