Hazelnut Free Apple Cranberry Crumble
Warm spiced apples and tart cranberries bubbling beneath a golden, crumbly topping — 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 and lemon juice tie everything together in a way that feels both cozy and a little unexpected. The crumble itself is built on cassava flour and tapioca starch with solid coconut oil cut in for texture, so it bakes up beautifully crisp without relying on any tree nuts whatsoever. Shredded coconut folded into the topping adds a subtle chew and extra golden color that makes every scoop look as good as it tastes. For anyone navigating nut allergies or sensitivities, crumbles and crisps can be a minefield — so many recipes default to almond flour or chopped hazelnuts in the topping — but this one delivers that same satisfying crunch through a completely different route. Let it rest for a few minutes after it comes out of the oven so the arrowroot-thickened filling can set up properly before you dig in. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that genuinely earns its place at the table.
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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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