Artificial Food Coloring Free Apple Cranberry Crumble
Warm baked fruit desserts are comfort food at its finest, and this apple cranberry crumble delivers that cozy, bubbling goodness without a single synthetic dye or artificial additive in sight. Every bit of color here — the deep ruby cranberries, the golden crumble topping, even the subtle warmth from a pinch of turmeric — comes straight from real, whole ingredients. The filling leans on maple syrup and a bright hit of lemon juice to balance the tart cranberries against sweet, tender apples, while Ceylon cinnamon and ginger layer in that unmistakable autumn spice. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil, giving you a crumbly, golden crust that shatters just right with a spoon. It's the kind of dessert that fills your kitchen with an incredible smell while it bakes, and the 10-minute rest before serving is genuinely worth the wait — the filling thickens into something almost jammy. Packaged crumbles and store-bought fruit desserts are notorious for sneaking in artificial colorants to make the filling look more vibrant, so making this from scratch puts you fully in control. Serve it warm and watch it disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!