Hazelnut 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-sweet apple slices with Ceylon cinnamon, ginger, maple syrup, and a splash of lemon juice, creating a jammy, fragrant base that thickens beautifully 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 nut in sight. For anyone navigating tree nut allergies, crumbles can be a minefield — many recipes lean heavily on almond flour or mixed nut toppings — but every ingredient here is naturally free of that concern. The coconut oil gets cut into the dry mix just like butter would, producing a topping that bakes up crisp and golden with real texture and depth. Maple syrup does double duty in both the filling and the crumble, tying the whole dish together with a gentle, caramel-like sweetness. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly spoonable and satisfying.
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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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