Sesame Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure comfort food that delivers on every level. The filling leans on Ceylon cinnamon and fresh ginger for a fragrant, layered spice that feels a little more refined than your average fruit crisp, while a splash of lemon juice keeps the apples bright and balanced. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without a trace of sesame or sesame-derived ingredients — no tahini, no hidden seed oils, nothing to second-guess. Many store-bought crumbles and baking mixes can be surprisingly risky territory, so making this from scratch puts you fully in control of every ingredient. Coconut oil stands in as the fat, cutting into the dry mixture to create those irresistible clumpy, sandy clusters that bake up perfectly crisp. After about 35 to 40 minutes in the oven, the filling thickens into a jammy, bubbling pool of cinnamon-kissed apples that smells absolutely incredible. Let it rest just long enough to set, then serve it warm — ideally with a scoop of something cold 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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