Nightshade Free Cinnamon Apple Crumble
Warm, bubbling apple filling beneath a golden, crumbly topping — this dessert is pure comfort in a baking dish. The filling leans on Ceylon cinnamon and fresh ginger for a spice profile that's fragrant and gently warming without any of the nightshade-family ingredients that can sneak into spice blends or processed baking mixes. Arrowroot starch thickens the juices beautifully as the apples soften, so every scoop holds together with that glossy, jammy texture you want in a proper crumble. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you a genuinely crisp, clumpy crust that rivals any conventional version — no grains, no gluten, and nothing to second-guess. Coconut oil replaces butter throughout, keeping the whole dish dairy-free as well, which makes it a rare find for anyone juggling multiple dietary needs at once. A ten-minute rest after baking is all it takes for the filling to settle into that perfect scoopable consistency. Serve it straight from the dish and watch it disappear.
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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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