Macadamia Free Apple Cranberry Crumble
Tart cranberries and tender cinnamon-spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell like autumn. The filling gets a warm, complex depth from Ceylon cinnamon, ginger, and a touch of turmeric, while maple syrup keeps things naturally sweet without refined sugar. The crumble itself is built on cassava flour and tapioca starch, with solid coconut oil cut in to create those satisfying, coarse crumbs and shredded coconut folded through for extra texture. Many store-bought crumbles and baking mixes sneak in a variety of tree nuts, so making this from scratch gives you full control over every ingredient. Arrowroot starch thickens the fruit filling beautifully as it bakes, so you get that glossy, jammy consistency without anything unexpected. Let it rest for a few minutes after it comes out of the oven and the filling sets up perfectly — worth every second of the wait.
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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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