Pork Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. The filling layers tart-sweet apple slices with Ceylon cinnamon, ginger, maple syrup, and a splash of lemon juice, while arrowroot starch helps everything thicken into a glossy, jammy base 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 beautifully in the oven. Every single ingredient here is naturally free from pork and pork-derived products — no gelatin, no lard, no hidden animal fats to second-guess. It's the kind of recipe where you can read the ingredient list once and just get on with the cooking. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly spoonable and rich. Serve it straight from the dish and watch it disappear.
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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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