Dairy 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 layers tart 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 base. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, giving you that satisfying crunch without a single drop of butter or cream. Coconut oil does the heavy lifting here, cutting into the dry ingredients just like cold butter would in a traditional crumble, so the texture is genuinely spot-on. Every ingredient is naturally free of dairy, which means no swapping, no substituting, and no second-guessing labels at the store. It bakes up beautifully in about 35 to 40 minutes, and that short rest after it comes out of the oven is worth every impatient second — the filling tightens up and the topping stays crisp. Serve it as-is or alongside your favorite dairy-free scoop for a dessert that nobody will believe skips the butter.
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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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