Low Iodine Apple Cranberry Crumble

Warm, bubbling fruit filling topped with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes a whole kitchen smell incredible. The tart pop of cranberries against sweet, cinnamon-spiced apples creates a balance that feels both cozy and a little sophisticated. What makes this version especially smart is that every single ingredient — from the cassava flour and tapioca starch to the coconut oil and maple syrup — naturally sidesteps the iodine concerns that can make baked goods tricky to navigate. There's no dairy, no eggs, and no sea-derived ingredients to second-guess, so you can focus entirely on enjoying the process. The crumble topping comes together with a simple cut-in technique, and the loose, uneven layer it creates bakes into something wonderfully crunchy and rustic. A touch of turmeric and ginger in the filling adds warmth and depth without overpowering the fruit. Let it rest just long enough for the filling to thicken, then dig in while it's still steaming.

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