Lupin 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 maple syrup, Ceylon cinnamon, fresh ginger, and a squeeze of lemon juice, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without any wheat or legume-based flours — which means no lupin hiding in the mix, a real concern with many conventional crumble recipes. Coconut oil stands in for butter, cutting into the dry ingredients to create those irresistible pea-sized clumps that bake up crisp and golden. Everything is sweetened with maple syrup, so the flavor is rich and natural rather than one-note sweet. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable. Serve it as-is or with your favorite dairy-free topping — either way, it disappears fast.
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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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