Honey 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. Maple syrup does all the sweetening here, both in the fruit filling and the crumble topping, so there's no honey or refined sugar anywhere in the dish. That swap is seamless; the maple adds a warm, caramel-like depth that actually pairs beautifully with the bright lemon juice and the subtle heat of ginger and turmeric in the filling. Arrowroot starch thickens the fruit as it bakes, so you get that glossy, jammy texture without any gummy or starchy aftertaste. The crumble itself comes together with cassava flour, tapioca starch, and solid coconut oil — cut together until crumbly, then scattered loosely over the top so it bakes up with those irresistible craggy, crispy bits. Letting it rest for ten minutes after it comes out of the oven is worth every second of patience, because the filling tightens into something truly spoonable and satisfying. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a crowd-pleasing finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!