Pescatarian Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is pure comfort in a baking dish. Ceylon cinnamon and fresh ginger bring a bright, aromatic heat to the filling, while a squeeze of lemon juice keeps the apples lively and balanced against the sweetness of maple syrup. The crumble topping uses cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil, creating those irresistible clumpy, crunchy clusters that make every bite interesting. Everything here is naturally sweetened and built from pantry-friendly ingredients, so there's no need to hunt down specialty products or stress about what's hiding in a store-bought version. It bakes up beautifully in about 40 minutes, with the filling thickening into a glossy, jammy layer that holds its shape when you scoop it out. Let it rest just long enough for the bubbling to settle, then serve it warm — ideally with something cold and creamy on top to contrast that spiced, golden crust.
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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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