Chicken Free Apple Cranberry Crumble
Warm spiced apples and tart cranberries bubbling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its depth from Ceylon cinnamon, ginger, and a touch of turmeric, while maple syrup brings natural sweetness without refined sugar. Arrowroot starch thickens everything beautifully as it bakes, so you get that glossy, jammy fruit layer that's impossible to resist. The crumble topping comes together with cassava flour, tapioca starch, and solid coconut oil, creating those perfect coarse, clumpy bits that turn irresistibly crisp in the oven. Shredded coconut folded into the topping adds a subtle chew and a hint of tropical flavor that plays surprisingly well with the tart cranberries. This is a naturally plant-forward bake, so there's nothing to swap or worry about — just straightforward, wholesome ingredients doing exactly what they should. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly special.
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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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