Macadamia 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 Ceylon cinnamon and fresh ginger for a fragrant, layered warmth, while a splash of lemon juice keeps the apples bright and balanced. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without relying on any tree nuts whatsoever — a real win when so many crumble recipes default to nut-heavy mixtures. Coconut oil stands in as the fat, getting cut into the dry ingredients until the mixture forms those irresistible pea-sized clumps that bake up perfectly crisp. Maple syrup sweetens both layers naturally, so nothing here feels like a compromise. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy, scoopable, and deeply satisfying. Serve it warm on its own or with whatever topping makes you happiest.
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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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