Seed Oil Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell like autumn. Every component is built around coconut oil instead of the refined vegetable and seed oils that sneak into so many baked goods, so you get all the richness without any of the industrial shortcuts. Ceylon cinnamon and fresh ginger layer in a gentle, aromatic heat that feels a little more nuanced than your average apple crumble, while a splash of lemon juice keeps the filling bright and balanced. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that holds up beautifully over the soft fruit underneath. Maple syrup does all the sweetening throughout, so there's no refined sugar hiding anywhere in the dish. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy — perfect spooned into a bowl on its own or 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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