Yeast 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, tender apple slices with Ceylon cinnamon, ginger, and a bright hit of lemon juice, all thickened naturally with arrowroot starch so it sets into a glossy, jammy sauce. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without a single grain of wheat or any leavening agents that could be a problem. Coconut oil stands in for butter, cut into the dry ingredients until the mixture forms those irresistible pea-sized clumps that bake up crisp and golden. Maple syrup sweetens both layers, so the whole thing has a warm, natural depth that feels indulgent without relying on refined sugar. It's the kind of dessert that fills your kitchen with the smell of a bakery and disappears fast — serve it warm after that 10-minute rest and watch it go.
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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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