Red Meat Allergy Friendly Cinnamon Apple Crumble
Warm, bubbling apple filling beneath a golden, crumbly topping — this dessert is pure comfort in a baking dish. The filling layers tart-sweet apple slices with maple syrup, bright lemon juice, and fragrant Ceylon cinnamon, while arrowroot starch helps everything set into a luscious, jammy base. 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 clusters that bake up perfectly crisp. Every single ingredient here is naturally free from red meat and any animal-derived proteins that can trigger alpha-gal concerns, so there's no label-scanning required. Ceylon cinnamon and ginger show up in both the filling and the topping, giving the whole dish a warmly spiced depth that feels intentional rather than accidental. Let it rest for those full ten minutes after it comes out of the oven — the filling thickens beautifully and the first spoonful is absolutely 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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