Gelatin Free Apple Cranberry Crumble
Tart cranberries and tender cinnamon-spiced apples bubbling beneath a golden, coconut-flecked crumble — this is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its glossy, jammy texture from arrowroot starch and a splash of lemon juice, so there's absolutely no gelatin or any animal-derived thickener hiding in the mix. Cassava flour and tapioca starch give the topping a satisfying crunch that holds together beautifully without any of the usual shortcuts. Maple syrup sweetens both layers naturally, while Ceylon cinnamon, ginger, and a pinch of turmeric add warmth and just enough complexity to keep things interesting. Coconut oil works into the crumble the same way cold butter would, creating those irresistible pea-sized clumps that toast up perfectly in the oven. Let it rest for a few minutes after baking and the filling thickens into something truly spoonable and luscious. It's the kind of fruit dessert that feels completely indulgent while keeping every ingredient clean and straightforward.
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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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