Vegan Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes the whole kitchen smell like autumn. Every component is completely plant-based, built on pantry-friendly staples like maple syrup, coconut oil, and cassava flour, so there's no need to hunt down specialty substitutes or worry about hidden dairy sneaking into your topping. The Ceylon cinnamon and fresh ginger give the filling a bright, layered warmth that goes well beyond your average apple dessert, while the arrowroot starch helps the juices thicken into a glossy, jammy sauce as it bakes. Cassava flour and tapioca starch team up in the crumble to create that satisfying, sandy texture that crisps up beautifully in the oven — no butter required. A handful of unsweetened shredded coconut adds just enough chew and toasty flavor to make the topping genuinely interesting. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something perfectly scoopable, whether you're serving it solo or alongside a scoop of your favorite coconut milk ice cream.
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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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