BHA & BHT Free Apple Cranberry Crumble
Tart cranberries and tender spiced apples bubbling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes the whole kitchen smell like autumn. What makes it especially smart is that every single ingredient is whole and recognizable, with no synthetic preservatives hiding in the pantry staples. BHA and BHT are common in packaged baking mixes, shortening, and even some dried fruits, so building this crumble from scratch with coconut oil, cassava flour, and pure maple syrup sidesteps all of that without any compromise on flavor. The filling gets its body from arrowroot starch and a bright hit of lemon juice, while Ceylon cinnamon, ginger, and a whisper of turmeric give it a warmth that feels almost exotic. The topping comes together with a pastry cutter — no stand mixer required — and bakes into those satisfying, uneven clumps that shatter just right with a spoon. Letting it rest for ten minutes before serving is the hardest part, but the filling thickens beautifully and is absolutely worth the wait.
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!