Almond Free Apple Cranberry Crumble
Tart cranberries and tender cinnamon-spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell incredible. The warm spice blend of Ceylon cinnamon, ginger, and turmeric gives the fruit filling a depth that goes well beyond your average fruit crisp. The crumble itself is built on cassava flour and tapioca starch, with solid coconut oil cut in to create those satisfying coarse, pea-sized crumbs that bake up crisp at the edges. Shredded coconut folded into the topping adds a subtle chew and a hint of richness without any tree nut ingredients in sight — making this a genuinely safe choice for anyone navigating nut-free baking. Arrowroot starch thickens the filling naturally as it bakes, so you get that gorgeous, jammy consistency without anything unexpected. Maple syrup sweetens both layers, keeping everything cohesive and lightly caramelized by the time it comes out of the oven. Let it rest just long enough for the filling to set, then dig in while it's still warm.
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Learn more →Ingredients
6 servings
For the filling
- 5 medium apples (about 2 lbs), peeled, cored, and sliced ¼-inch thick
- 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
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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