Breastfeeding Friendly Apple Cranberry Crumble
Warm, bubbling fruit filling topped with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. The filling leans on sweet-tart apples and cranberries brightened with lemon juice, while Ceylon cinnamon, ginger, and a touch of turmeric add gentle warmth and anti-inflammatory depth that nursing parents will appreciate. Maple syrup does all the sweetening here, so there's no refined sugar to second-guess, and arrowroot starch thickens the fruit into a glossy, jammy base without any cornstarch or additives. The crumble itself comes together with cassava flour, tapioca starch, and solid coconut oil, making it naturally grain-free and free from common allergens that can sometimes pass through breast milk and cause fussiness in babies. Shredded coconut folded into the topping adds a subtle chew and healthy fats that support sustained energy — something every new parent could use more of. It bakes up beautifully in under 45 minutes and thickens perfectly as it rests, so patience pays off with every scoop. Serve it warm on its own or with a little something on the side for a nourishing treat that feels indulgent without any of the worry.
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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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