Shellfish 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, fresh ginger, and a bright hit of lemon juice, all thickened naturally with arrowroot starch so the juices turn glossy and jammy as they bake. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into solid coconut oil, creating those irresistible irregular clumps that crisp up beautifully in the oven. Everything here is straightforward pantry-and-produce cooking — no seafood-derived additives, no hidden shellfish-based thickeners, just clean, recognizable ingredients from start to finish. It's the kind of recipe that makes the whole kitchen smell incredible and has people hovering near the oven well before the timer goes off. Let it rest those ten minutes after baking so the filling tightens up, then scoop it warm and enjoy every bite.
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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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