Nitrate & Nitrite Free Cinnamon Apple Crumble
Warm, bubbling apple filling crowned with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes your kitchen smell like a fall afternoon and disappears fast. The filling layers tart-sweet apple slices with maple syrup, fresh lemon juice, and fragrant Ceylon cinnamon, while arrowroot starch helps everything thicken into a glossy, jammy base as it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all bound with coconut oil and maple syrup into satisfying, irregular clumps that bake up crisp and lightly caramelized. Every single ingredient here is naturally free of cured or processed additives — no packaged mixes, no mystery preservatives, just whole pantry staples you can actually read the labels on. That matters more than people realize, since even seemingly innocent baking products can sneak in unwanted additives through flavorings or pre-mixed blends. This recipe sidesteps all of that without sacrificing a single bit of comfort or flavor. Serve it warm after that 10-minute rest and the filling will be perfectly set — spoonable, fragrant, and genuinely hard to share.
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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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