Pregnancy Friendly Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort in a baking dish. The filling leans on Ceylon cinnamon, which is the milder, sweeter variety often recommended during pregnancy over the more pungent cassia type, so you get all that cozy warmth without overdoing it. Fresh lemon juice brightens the apples, while arrowroot starch thickens the juices into a glossy, jammy sauce that holds together beautifully after a short rest out of the oven. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all bound together with coconut oil and maple syrup — no refined sugars or anything that would raise an eyebrow on a prenatal ingredient list. Everything here is straightforward and whole-food-based, which makes it easy to feel good about reaching for a second scoop. It comes together in one bowl for the filling and one for the topping, so cleanup is minimal even when energy levels aren't at their peak. Serve it warm on its own or with a dollop of coconut cream for a dessert that genuinely feels like a treat.
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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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