Black Pepper Free Apple Cranberry Crumble
Tart cranberries and tender cinnamon-spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The warm spice blend of Ceylon cinnamon, ginger, and turmeric gives the filling real depth and complexity, all without a single crack of the pepper mill. For anyone navigating a black pepper sensitivity or intolerance, baked goods and spiced desserts can feel like a minefield, since pepper hides in spice blends and pre-made fillings more often than you'd expect. Here, every ingredient is straightforward and easy to verify, so you can bake with total confidence. The crumble topping comes together with cassava flour, tapioca starch, and solid coconut oil, producing that irresistible crumbly, slightly chewy texture without any grain or dairy. Maple syrup sweetens both the filling and the topping naturally, letting the fruit flavors stay front and center. Let it rest just long enough for the filling to thicken, 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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