Pecan Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure autumn comfort in a baking dish. The filling layers tart-sweet apple slices with maple syrup, Ceylon cinnamon, ginger, and a squeeze of fresh lemon juice, while arrowroot starch helps everything thicken into a glossy, jammy sauce as it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all cut through with solid coconut oil until it forms those irresistible clumpy, sandy crumbles that turn perfectly golden in the oven. Because the entire recipe relies on whole-food pantry staples, there's no need to scan labels for hidden tree nut ingredients or worry about cross-contact from shared processing facilities. Many store-bought crumbles and baking mixes sneak in chopped nuts as a filler, but every element here is straightforward and easy to verify. Let it rest for a few minutes after it comes out of the oven so the filling can settle into that thick, saucy consistency that makes every spoonful worth the wait.
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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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