Fish 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 Ceylon cinnamon, ginger, maple syrup, and a splash 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 clumpy, crunchy clusters that make a crumble worth eating. Every single ingredient here is naturally free from seafood and fish — no hidden sauces, no sneaky additives, just wholesome pantry staples you can feel good about. The coconut oil and maple syrup do double duty, keeping the topping rich and lightly sweet without any dairy or questionable extras. After about 35 to 40 minutes in the oven, the edges will be bubbling and the top will be beautifully golden — let it rest just long enough for the filling to settle before you dig in. Serve it warm on its own or with a scoop of your favorite ice cream for a dessert that genuinely tastes like fall.
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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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