Mushroom Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort in a baking dish. The filling layers tart-sweet apple slices with Ceylon cinnamon, ginger, maple syrup, and a touch of lemon juice, while arrowroot starch helps everything thicken into a glossy, jammy base. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, producing those satisfying irregular clumps that bake up crisp and lightly caramelized. Every single ingredient here is naturally free from fungi-derived additions, so there's no need to scrutinize labels for hidden mushroom-based extracts or powders that sometimes sneak into packaged dessert mixes. The whole thing bakes at 375°F until the edges are bubbling and the topping turns a deep, toasty gold — your kitchen will smell absolutely incredible. Let it rest for ten minutes before serving so the filling settles into that perfect scoopable consistency. Pair it with a scoop of coconut ice cream or enjoy it straight from the dish; 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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