Lactose 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 squeeze of fresh lemon juice, while arrowroot starch helps it set into that perfect jammy consistency. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, giving you genuinely satisfying crunch without a drop of butter or dairy in sight. That's the beauty of this one — it skips the cream and butter entirely, relying instead on coconut oil for richness and texture, so anyone avoiding lactose can dig in without a second thought. The irregular clumps of topping bake up beautifully golden, and that ten-minute rest after the oven is non-negotiable if you want the filling to thicken just right. Serve it straight from the dish while it's still warm, and nobody will miss a thing.
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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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