Chestnut Free Apple Cranberry Crumble
Tart cranberries and tender spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell incredible. The warm spice blend of Ceylon cinnamon, ginger, and a touch of turmeric gives the fruit filling a depth that goes well beyond your average crumble. Arrowroot starch thickens everything naturally as it bakes, so the filling sets up beautifully without turning gluey or starchy. The topping comes together with cassava flour, tapioca starch, and solid coconut oil, delivering that satisfying crunch without any tree nut flours or nut-based ingredients that can sneak into so many crumble recipes. Shredded coconut folded into the topping adds a subtle chew and a little extra texture in every bite. Maple syrup sweetens both layers, keeping the whole thing feeling wholesome and just indulgent enough. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and perfect.
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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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