Lactose Free Apple Cranberry Crumble
Tart cranberries and tender spiced apples bubbling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes the whole kitchen smell like autumn. The filling gets warmth from Ceylon cinnamon, ginger, and a touch of turmeric, while maple syrup keeps the sweetness natural and rounded. What makes this crumble so satisfying is that every component is completely dairy-free by design, not by substitution — coconut oil replaces butter in the topping and does a genuinely excellent job creating those coarse, clumpy crumbs that bake up crisp and golden. Cassava flour and tapioca starch give the topping real structure without any graininess, so you'd never know it was built differently from a classic. Arrowroot starch in the filling thickens the juices as the fruit bubbles away in the oven, so you get that glossy, jammy texture rather than a watery pool. Let it rest for those ten minutes after baking — the filling tightens up beautifully and the whole thing becomes much easier to scoop and serve.
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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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