MSG 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, fresh ginger, and a bright hit of lemon juice to build deep, natural flavor without any shortcuts or additives. Maple syrup does all the sweetening work in both the filling and the topping, so every ingredient here is exactly what it says it is — no hidden flavor enhancers, no processed additives to second-guess. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, which come together with solid coconut oil into those satisfying irregular clumps that bake up crisp and golden. Arrowroot starch thickens the apple filling as it bakes, so you get that glossy, jammy texture without anything artificial doing the heavy lifting. It's the kind of from-scratch dessert that's genuinely easy to pull off — just toss, layer, scatter, and bake — and the results taste far more impressive than the effort involved.
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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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