Carrageenan 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 your kitchen smell absolutely incredible. The warm notes of Ceylon cinnamon, ginger, and a hint of turmeric give the fruit filling a depth that goes way beyond a basic fruit crisp. Arrowroot starch thickens everything naturally as it bakes, so you get that gorgeous, jammy filling without relying on any processed thickeners or additives that can sneak into store-bought desserts. The crumble topping comes together with cassava flour, tapioca starch, and solid coconut oil, producing a rustic, crumbly texture that crisps up beautifully in the oven. Maple syrup sweetens both layers, keeping the whole thing feeling wholesome and clean from top to bottom. Letting it rest for ten minutes after baking is the hardest part — but that short wait is what gives the filling its perfect, spoonable consistency.
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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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