Oats Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert delivers everything you want from a classic fruit crumble without a single grain of oats in sight. The topping gets its satisfying texture from a clever combination of cassava flour, tapioca starch, and shredded coconut, which bakes up into beautifully irregular, crunchy clusters that rival any traditional version. Solid coconut oil is cut in just like butter, giving the crumble that irresistible coarse, sandy texture before it goes into the oven. The apple filling is bright and fragrant thanks to Ceylon cinnamon, fresh ginger, and a squeeze of lemon juice, with arrowroot starch helping it thicken into a glossy, jammy sauce as it bakes. Maple syrup sweetens both layers naturally, so the whole dish feels wholesome without tasting like a compromise. It's the kind of dessert that fills your kitchen with an incredible smell and disappears fast — serve it warm and let the filling settle just long enough to scoop cleanly into bowls.
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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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