Vegetarian Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes your whole kitchen smell incredible. The filling leans on Ceylon cinnamon and fresh ginger for a gentler, more aromatic heat than the standard pantry spice, and a splash of lemon juice keeps everything bright and balanced. Arrowroot starch thickens the juices as they cook, so you get that glossy, jammy filling rather than a watery pool under the topping. The crumble itself uses cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil, which creates those satisfying irregular clumps that crisp up beautifully in the oven. Every ingredient here is plant-based, so it fits naturally into a meat-free kitchen without any substitutions or workarounds. Maple syrup does double duty — sweetening both the filling and the topping — so there's a lovely cohesion to every bite. Let it rest for ten minutes after baking and the filling tightens into something truly spoonable and perfect.
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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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