Lupin Free Apple Cranberry Crumble
Warm spiced apples and tart cranberries bubbling beneath a golden, crumbly topping — this dessert is the kind of thing that makes the whole kitchen smell incredible. The filling gets its silky body from arrowroot starch rather than any grain-based thickener, while Ceylon cinnamon, ginger, and a touch of turmeric give it a warmth that goes well beyond basic apple pie territory. The crumble itself is built on cassava flour and tapioca starch, with solid coconut oil cut in to create those satisfying coarse, pebbly crumbs — no wheat, no oats, and crucially, no lupin flour, which can sneak into grain-free and gluten-free baking blends more often than people realize. Shredded coconut folded into the topping adds a subtle chew and a little extra richness that makes each bite feel genuinely indulgent. Maple syrup sweetens both layers naturally, so the flavor is clean and bright rather than cloying. After about 40 minutes in the oven, the edges bubble and the topping turns a deep, nutty gold — just let it rest for ten minutes and the filling tightens up into something scoopable and gorgeous. It's the kind of crowd-pleasing bake that nobody would ever guess was built around a specific dietary need.
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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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