Soy 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 lemon juice, fragrant Ceylon cinnamon, and a touch of ginger with maple syrup and arrowroot starch to create a glossy, jammy base that thickens beautifully as it cools. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all bound with coconut oil and maple syrup into those satisfying irregular clumps that bake up crisp and golden. Every single ingredient here is naturally free from soy — no sneaky oils, no hidden additives, just whole pantry staples you can feel good about. That matters more than it sounds, because soy derivatives have a way of turning up in unexpected places, from store-bought crumble mixes to certain baking fats. This recipe sidesteps all of that without any compromise on flavor or texture. Serve it warm after that 10-minute rest and watch the filling settle into something thick, fragrant, and absolutely worth every minute in the oven.
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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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