Barley Free Apple Cranberry Crumble
Tart cranberries and tender cinnamon-spiced apples bubbling beneath a golden, crumbly topping — this is the kind of cozy dessert that makes the whole kitchen smell incredible. The filling gets a warm, complex depth from Ceylon cinnamon, ginger, and a hint of turmeric, while maple syrup keeps everything naturally sweet without refined sugar. What makes this crumble especially clever is the topping: cassava flour and tapioca starch stand in for any grain-based ingredients, so the texture is genuinely crisp and satisfying without a trace of barley or any other gluten-containing grain. Shredded coconut folded into the crumble adds a subtle chewiness that takes each bite to the next level. Arrowroot starch thickens the fruit filling as it bakes, so you get that gorgeous, jammy consistency rather than a watery pool under the topping. Let it rest for just ten minutes after it comes out of the oven and the filling sets up beautifully — worth every second of the wait.
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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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