Rice Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort in a baking dish. The filling layers tart-sweet apple slices with Ceylon cinnamon, ginger, maple syrup, and a touch of lemon juice, while arrowroot starch helps everything thicken into a glossy, jammy sauce as it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without a single grain of rice in sight. Coconut oil replaces butter to bind the crumble into those irresistible irregular clumps that toast up beautifully in the oven. Many store-bought or restaurant versions of crumble sneak in rice flour as a filler, so making it from scratch with this ingredient list means you stay in full control. After about 40 minutes, the edges are bubbling, the topping is deep golden, and your kitchen smells absolutely incredible. Let it rest just long enough for the filling to set, then serve it warm — ideally with a generous scoop of your favorite coconut cream on top.
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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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