Walnut Free Cinnamon Apple Crumble
Warm spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell incredible. The filling layers tart-sweet apple slices with maple syrup, Ceylon cinnamon, ginger, and a bright hit of lemon juice, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all cut through with solid coconut oil until it forms those irresistible clumpy, sandy clusters that crisp up beautifully in the oven. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your crumble. It's also completely grain-free and sweetened only with maple syrup, which makes it a genuinely crowd-pleasing option for guests with multiple dietary needs. Let it rest for a few minutes after it comes out of the oven so the filling can thicken up, then serve it warm — ideally with a scoop of something cold 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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