Celery 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. The filling leans on Ceylon cinnamon and fresh ginger for a fragrant, layered warmth that feels a step above the usual, while a splash of lemon juice keeps the apples bright and balanced. Arrowroot starch thickens everything naturally as it bakes, so you get that gorgeous, jammy filling without any gummy texture. The topping is where things get really interesting — cassava flour and tapioca starch combine with shredded coconut and solid coconut oil to create a crumble that bakes up genuinely crisp and satisfying. Maple syrup sweetens both layers, tying the whole dish together with a subtle, earthy richness. Every ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden fillers or worry about cross-contact from processed pantry staples. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and special.
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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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