Nutmeg Free Cinnamon Apple Crumble
Warm, bubbling apple filling beneath a golden, crumbly topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. The spice blend here leans on Ceylon cinnamon and ground ginger, which means every bite is fragrant and warmly spiced without a trace of nutmeg anywhere in the recipe. That matters more than you might think, since nutmeg has a way of sneaking into classic crumble and crisp recipes almost by default. The filling gets its silky, jammy texture from arrowroot starch and a bright hit of fresh lemon juice, while maple syrup keeps things naturally sweet. For the topping, cassava flour, tapioca starch, and shredded coconut come together with solid coconut oil to create those satisfying, irregular clumps that bake up crisp and golden. It's completely grain-free and dairy-free on top of being spice-safe, so it works beautifully for a wide range of guests at the table. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly worth digging into.
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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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