Low Sodium Apple Cranberry Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

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Ingredients

6 servings

For the filling

5 medium apples (about 2 lbs), peeled, cored, and sliced ¼-inch thick
Freshness Guaranteed Jazz Apples Nature's Promise Organic Red Delicious Apples Marketside Organic Honeycrisp Apples Freshness Guaranteed Fuji Apples GreenWise Pink Lady Apples
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1 cup fresh or frozen cranberries
3 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp ceylon cinnamon
¼ tsp ground ginger
¼ tsp ground turmeric
1 tbsp lemon juice

For the crumble topping

¾ cup cassava flour
2 tbsp tapioca starch
3 tbsp maple syrup
¼ cup coconut oil, solid
¼ cup unsweetened shredded coconut
½ tsp ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the sliced apples, cranberries, 3 tbsp maple syrup, arrowroot starch, 1 tsp Ceylon cinnamon, ground ginger, ground turmeric, and lemon juice. Toss until the fruit is evenly coated and the arrowroot is fully dissolved into the mixture. Transfer to the prepared baking dish and spread into an even layer.

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