Gluten 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 silky body from arrowroot starch, while a warm trio of Ceylon cinnamon, ginger, and turmeric gives every bite a subtle, almost chai-like depth. What makes this crumble genuinely special is the topping: cassava flour and tapioca starch come together with solid coconut oil and shredded coconut to create that irresistible crunch without a single grain of wheat in sight. No gummy textures, no gritty aftertaste — just a properly crisp, clumpy topping that bakes up golden and holds its own against the jammy fruit underneath. Maple syrup does all the sweetening throughout, so the flavors stay bright and natural rather than cloying. It's the kind of recipe you can bring to a dinner party or a holiday table without anyone feeling like they're eating a "special" version of something — it just tastes like a really, really good crumble.
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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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