Mustard Free Cinnamon Apple Crumble
Warm, bubbling apple filling crowned with a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. The filling leans on maple syrup, bright lemon juice, and fragrant Ceylon cinnamon to coax the best out of fresh apples, while arrowroot starch helps everything set into that perfect jammy consistency. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you genuine crumble texture without any grain or dairy in sight. Mustard might seem like an unlikely intruder in a dessert, but it does sneak into some commercial spice blends and baking mixes — here, every single ingredient is straightforward and easy to verify. Solid coconut oil gets cut into the dry mixture just like butter would, creating those satisfying irregular clumps that toast up beautifully in the oven. A short rest after baking lets the filling thicken so every scoop holds together on the plate. Serve it warm on its own or with a scoop of your favorite ice cream for a dessert that feels indulgent without any of the stress.
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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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