Dairy 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 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 fruit crisp. What makes this one especially clever is the crumble topping: solid coconut oil gets cut into cassava flour and tapioca starch the same way butter would be, creating those satisfying, clumpy, golden clusters without a drop of dairy. Shredded coconut folded into the mix adds a subtle chew and a little extra richness that rounds everything out beautifully. Maple syrup sweetens both the filling and the topping naturally, so there's no refined sugar to worry about either. Let it rest for those ten minutes after baking — the arrowroot-thickened filling needs just a little time to set, and the payoff is a perfectly scoopable, jammy base that holds its shape in the bowl.
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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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