Nutmeg Free Apple Cranberry Crumble
Tart cranberries and tender cinnamon-spiced apples bubbling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes your kitchen smell absolutely incredible. The warm spice blend here leans on Ceylon cinnamon, ginger, and a touch of turmeric, so every bite is layered and complex without a trace of nutmeg anywhere in the recipe. That matters more than it sounds, because nutmeg has a way of sneaking into crumbles and fruit bakes through pre-mixed spice blends or store-bought toppings, making it genuinely hard to avoid without making your own from scratch. Here, the crumble topping is built from cassava flour, tapioca starch, shredded coconut, and solid coconut oil, which comes together into those irresistible coarse, clumpy crumbs that bake up crisp and golden. Maple syrup sweetens both the filling and the topping, keeping everything cohesive and naturally flavored. A short rest after baking lets the arrowroot-thickened filling set up beautifully, so you get clean, scoopable portions rather than a soupy mess. Serve it warm on its own or with a scoop of your favorite vanilla ice cream — it's a crowd-pleaser that nobody will 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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