Eggless 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-sweet apple slices with maple syrup, Ceylon cinnamon, fresh ginger, and a squeeze of lemon juice, while arrowroot starch helps it set into a luscious, 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 golden without a single egg in sight. Traditional crumbles often rely on butter and sometimes egg-enriched pastry, but coconut oil does the heavy lifting here, binding the topping into perfectly textured clusters that hold their shape beautifully. Every ingredient is straightforward and plant-based, so there's no need to scan labels for hidden egg derivatives or worry about cross-contact from conventional baked goods. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that feels genuinely indulgent.
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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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