Paleo Cinnamon Apple Crumble
Warm, bubbling apple filling beneath a golden, crumbly topping — this dessert delivers everything you want from a classic crumble without a single grain or refined sugar in sight. The filling leans on fresh lemon juice and Ceylon cinnamon to brighten the apples, while arrowroot starch thickens everything into a glossy, jammy base as it bakes. The topping is where things get really clever: cassava flour and tapioca starch mimic that sandy, crumbly texture you'd normally get from oats or all-purpose flour, and shredded coconut adds a subtle chew that makes each bite feel genuinely satisfying. Solid coconut oil gets cut in just like butter would, so the topping bakes up in those irresistible irregular clumps rather than a flat, dense crust. Maple syrup sweetens both layers naturally, keeping the whole thing clean and ingredient-list simple. Let it rest for those ten minutes after it comes out of the oven — the filling tightens up beautifully and the topping stays crisp rather than soggy. Serve it warm and it honestly needs nothing else, though a scoop of coconut cream wouldn't hurt.
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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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