Emulsifier Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. The filling layers tart-sweet apple slices with Ceylon cinnamon, ginger, maple syrup, and a touch of lemon juice, while arrowroot starch helps everything thicken into a glossy, jammy base as it bakes. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, giving you those satisfying irregular clumps without a single additive or processed binder in sight. That matters more than it might seem — many store-bought crumbles and baked goods sneak in lecithins, mono- and diglycerides, or other emulsifying agents that can be hard to spot on a label. Here, every ingredient is whole and straightforward, so you know exactly what you're eating. The result is a dessert that's genuinely rustic and deeply comforting, with a topping that crisps up beautifully and a filling that holds together without any shortcuts. Let it rest for those ten minutes after baking — the filling tightens up and every scoop is worth the wait.
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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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