Brazil Nut 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 like autumn. The filling gets a warm, complex depth from Ceylon cinnamon, ginger, and a hint of turmeric, while maple syrup keeps the sweetness natural and rounded. For the topping, cassava flour and tapioca starch stand in for conventional flour, and solid coconut oil creates those satisfying, pea-sized crumbs that bake up crisp at the edges and tender in the middle. Shredded coconut folded into the crumble adds a subtle chew and a little extra toasty flavor that takes it over the top. The whole thing is built from straightforward pantry ingredients with no nuts involved at any stage — no swapping required, no label-scanning stress. Letting it rest for ten minutes after it comes out of the oven is the one step you really don't want to skip, since the arrowroot-thickened filling needs that brief cool-down to set into something scoopable and gorgeous.
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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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