Eggless 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 like autumn. The filling gets its silky body from arrowroot starch rather than anything egg-based, so the texture is perfectly saucy without relying on binders that would otherwise complicate things. A warm note of ginger and turmeric gives the fruit layer unexpected depth, while Ceylon cinnamon keeps everything bright rather than heavy. The crumble itself comes together with cassava flour, tapioca starch, and solid coconut oil cut into coarse crumbs — no eggs needed at any stage, from filling to topping. Shredded coconut folded into the mix adds a subtle chew and a little extra golden color once it comes out of the oven. Letting it rest for ten minutes before serving is worth every second of patience, since the filling thickens into something truly spoonable and rich. It's the kind of crowd-pleasing bake that nobody will suspect is missing a single thing.
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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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