Gelatin 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 leans on arrowroot starch to thicken those cinnamon-and-ginger-kissed apple juices into something luscious and jammy, with no animal-derived setting agents anywhere in sight. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all bound with solid coconut oil and maple syrup for a texture that bakes up beautifully crisp and clumpy. Ceylon cinnamon shows up twice — once in the filling and again in the crumble — giving the whole dish a warm, floral spice note that's a little more nuanced than the standard pantry variety. A splash of fresh lemon juice keeps the apples bright and balanced so nothing tips into cloying sweetness. It's the kind of crowd-pleasing bake that works just as well for a weeknight treat as it does for a holiday table, and nobody will miss what isn't there.
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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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