Mushroom 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 your kitchen smell absolutely incredible. The filling gets warm depth from Ceylon cinnamon, ginger, and a touch of turmeric, while maple syrup keeps everything naturally sweet without refined sugar. Arrowroot starch does the quiet work of thickening those jammy fruit juices into something scoopable and luscious. The topping comes together with cassava flour, tapioca starch, and solid coconut oil cut into coarse crumbs, giving you that satisfying crunch without any grains or dairy. Shredded coconut folded into the mix adds a subtle chewiness that takes the whole thing to another level. Because every single ingredient here is whole and straightforward, there's zero guesswork about what's in your bowl — no hidden additives, no cross-contact concerns, just honest fruit and pantry staples. Let it rest for a few minutes after baking and the filling sets into something truly spoonable and special.
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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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