Chicken 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, tender apple slices with maple syrup, Ceylon cinnamon, fresh ginger, and a squeeze of lemon juice, while arrowroot starch helps everything thicken into a glossy, jammy sauce as it bakes. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, creating those irresistible irregular clumps that crisp up beautifully in the oven. Every single ingredient here is plant-based and naturally free from poultry in any form, so there's no label-scanning or substitution stress involved. It's also a great option for anyone navigating multiple dietary needs at once, since the recipe skips gluten, dairy, and eggs entirely without sacrificing texture or flavor. Let it rest for a few minutes after it comes out of the oven so the filling can settle, then scoop it warm into bowls — ideally with your favorite dairy-free ice cream alongside.
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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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