Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort in a baking dish. The filling layers tart, tender apple slices with maple syrup, Ceylon cinnamon, fresh ginger, and a squeeze of lemon juice, while arrowroot starch pulls everything together into a glossy, jammy sauce. The topping skips any grain-based flour entirely, relying instead on cassava flour, tapioca starch, and shredded coconut cut together with solid coconut oil for that irresistible crunch. For anyone navigating grain sensitivities, crumbles can be tricky since most classic recipes lean heavily on oats or wheat-adjacent flours — but this one sidesteps all of that without sacrificing texture or flavor. Every ingredient is straightforward and easy to source, so there's no hunting through specialty aisles or second-guessing labels. After about 35 to 40 minutes in the oven, the topping turns a deep golden brown and the filling bubbles up at the edges in the most satisfying way. Let it rest just long enough for the filling to thicken, then serve it warm and watch it disappear.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
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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