Pistachio Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is the kind of thing that makes your whole kitchen smell like a fall afternoon. The filling layers tart-sweet apple slices with Ceylon cinnamon, ginger, maple syrup, and a squeeze of fresh lemon juice, creating a jammy, fragrant base that thickens beautifully as it bakes. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, giving you those satisfying irregular clumps that crisp up in the oven without any nuts in sight. For anyone navigating tree nut allergies, crumbles can be a minefield — many recipes lean heavily on chopped pistachios or mixed nut toppings — but this one delivers every bit of that textural contrast through coconut and a well-built flour blend. Everything is sweetened with maple syrup, so there's no refined sugar to worry about either. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something scoopable, glossy, and deeply satisfying. Serve it warm on its own or with your favorite dairy-free topping for a dessert that genuinely earns its place at the table.
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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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