High Fructose Corn Syrup 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 like autumn. The filling leans on fresh-sliced apples, a touch of maple syrup, and bright lemon juice, while Ceylon cinnamon and ginger give every bite a gentle, aromatic heat that feels anything but ordinary. Skipping corn syrup entirely is easier than it sounds when maple syrup does such a beautiful job of sweetening both the fruit layer and the crumble topping. The topping itself comes together with cassava flour, tapioca starch, and shredded coconut, all cut through with solid coconut oil until it forms those irresistible clumpy, sandy clusters that bake up perfectly crisp. Store-bought crumbles and fruit desserts can be sneaky sources of hidden sweeteners, so making this from scratch means you know exactly what's going in the dish. After about 35 to 40 minutes in the oven, the filling thickens and bubbles at the edges while the topping turns a deep, satisfying gold. Let it rest just long enough for the juices to settle, then serve it warm and watch it disappear.

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