Cashew Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes your whole kitchen smell like autumn. The filling layers tart-sweet apple slices with Ceylon cinnamon, ginger, maple syrup, and a squeeze of fresh 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 satisfying irregular clumps that bake up crisp and lightly caramelized. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky nut-based flours hiding in the mix. Many crumble recipes lean on almond flour or oat-based toppings that can be tricky to navigate, but this one sidesteps all of that without sacrificing any texture or flavor. It's a genuinely crowd-pleasing bake that works just as well for a weeknight treat as it does for a dinner party dessert. Let it rest those full ten minutes before serving — the filling tightens up beautifully and makes every scoop clean and satisfying.
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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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