Boost Your Fall Baking With the Power of Ceylon Cinnamon

Crisp air, turning leaves, cozy evenings—fall is officially here, and I’m all in. Nothing gets me into the season more than the sweet and spicy aroma of apple pie baking in the oven. Want to know my secret to achieving that “just like mom’s apple pie” flavor? It’s all in the spices. And with the right ones, you can massively boost the antioxidant and anti-inflammatory properties of your pie.

Apple pie spice blends can vary, but they almost always include cinnamon. Not only is cinnamon a natural alternative to sugar, but it has been shown to have some impressive health perks.

Research suggests that cinnamon may:

• Help regulate blood sugars and help reduce hemoglobin A1c.
• Fight breast, lung, and prostate cancer cells. It may also help block the formation of blood vessels to tumors, which prevents cancer cells from obtaining nutrients and fuel.
• Reduce chronic inflammation.
• Prevent heart disease by decreasing total cholesterol, triglycerides, LDL “bad” cholesterol, as well as increasing HDL “good” cholesterol.
• Lower blood pressure.
• Decrease risk of Alzheimer’s disease by inhibiting tau protein aggregation (a hallmark of Alzheimer’s).
• Reduce risk of gastric ulcers by stunting the growth of H. pylori, the bacteria that is often implicated in ulcerations leading to stomach cancer.

Not all apple pie spice blends are created equal—and the biggest difference comes down to the added agents, sugar, as well as the cinnamon.  Most cinnamon found at supermarkets, whether it’s labeled Cassia cinnamon, Saigon cinnamon, or just “cinnamon,” contains a liver-toxic compound called coumarin, which data suggests may be harmful when consumed regularly and in large amounts (approx. a heaping teaspoon a day). That might sound like a lot, but I say, why bother when there’s a better option: Ceylon cinnamon. Ceylon cinnamon, “true cinnamon”, sourced from Sri Lanka, has been shown to have up to 1,200 times less coumarin. Ceylon cinnamon also tastes lighter and sweeter than common cinnamon.

Upgrade your apple pie with our organic, lower-coumarin blend, Cinnapeel Spicer. Cinnapeel Spicer delivers that classic apple pie spice flavor with a zesty twist. This blend features premium organic Ceylon cinnamon with a touch of ginger and a hint of orange peel. Expertly crafted for spice synergy, this trio of spices work together to potentially help balance blood sugar, calm inflammation, and massively boost the antioxidant power of your meals, beverages and even desserts. No added sugar, no fillers—just pure, carefully sourced premium organic ingredients.

Add more good to your apple pies—order Cinnapeel Spicer today!

Spiced Apple Crumble Recipe

SERVES 12 – Vegan, Gluten Free

Ingredients

• Avocado oil spray
• 8 medium apples, diced
• 1 ½ tablespoons arrowroot powder
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 3 tablespoons pure date or maple syrup, divided
• 1 cup rolled oats (sprouted preferred)
• ¼ cup ground flaxseed
• ¼ cup chia seeds
• ¼ cup almond flour
• 1 teaspoon Cinnapeel Spicer Power Spice Blend
• 2 tablespoons avocado or walnut oil

My Spiced Apple Crumble is a fall favorite because it satisfies the sweet tooth while keeping you in that empowered, good-for-you mindset. It keeps well and can be eaten chilled or warmed the next day—if I send dinner guests home with desserts, I always make sure to hold onto a slice or two for myself!

Directions

1. Preheat oven to 350°F. Lightly spray a pie plate or 9-inch baking dish with avocado oil spray.

2. In a mixing bowl, toss the apples in arrowroot powder, lemon juice, vanilla extract, and ½ of the maple or date syrup. Transfer to the prepared pie plate.

3. In a separate mixing bowl, toss the oats, flaxseed, chia seeds, almond flour, and spice blend.

4. Whisk the 2 tablespoons of oil with the remaining maple syrup and fold into the oat mixture until oats are evenly coated. Spoon over the fruit in the pie plate. Cover with parchment paper and foil.

5. Bake 45–60 minutes, until the fruit is bubbly hot and oat topping is golden brown. Let cool 10 minutes before serving.