Legume Free Apple Cranberry Crumble
Warm spiced apples and tart cranberries bubbling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling gets its silky body from arrowroot starch rather than any bean-based thickener, and Ceylon cinnamon, ginger, and turmeric give it a warmth that goes well beyond your average fruit crisp. The topping leans on cassava flour and tapioca starch for that satisfying crunch, so there's no almond flour, oat flour, or anything derived from legumes anywhere in the dish. For anyone navigating a legume-free lifestyle, crumbles can be surprisingly tricky — many recipes sneak in chickpea flour or peanut oil — but every ingredient here is straightforward and easy to verify. Coconut oil keeps the crumble topping beautifully crisp at the edges while staying tender in the middle, and the shredded coconut adds a subtle chew that makes each bite feel a little more special. A short rest after baking lets the filling thicken up just enough so it scoops cleanly and doesn't run all over the plate. Serve it warm on its own or with a scoop of your favorite coconut-based ice cream for a dessert that genuinely feels like a treat.
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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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