Turmeric Free Cinnamon Apple Crumble
Warm, bubbling apple filling beneath a golden, crumbly topping — this dessert is the kind of thing that makes a whole kitchen smell incredible. The filling leans on tart-sweet apple slices tossed with maple syrup, a squeeze of lemon, and warming Ceylon cinnamon and ginger, while arrowroot starch helps it set into that perfect jammy consistency. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all cut through with solid coconut oil until it forms those irresistible rustic clumps. Every single ingredient here is naturally free of turmeric, so there's no need to scrutinize labels or swap anything out — it's clean from the start. That can matter more than you'd think with spice blends and specialty flours, where turmeric sometimes sneaks in as a colorant or filler. After 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 — ideally with something cold and creamy 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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