Pecan 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 the whole kitchen smell like autumn. The filling gets a warm, layered depth from Ceylon cinnamon, ginger, and a hint of turmeric, while maple syrup ties everything together without refined sugar. The crumble topping is built on cassava flour and tapioca starch, so it bakes up with a satisfying crunch that holds its own against all that jammy fruit underneath. For anyone navigating tree nut allergies or simply avoiding pecans, crumbles can feel like a minefield — so many recipes lean on chopped nuts for texture. This one skips them entirely and relies on shredded coconut and coconut oil to deliver that irresistible, slightly crispy bite. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and gorgeous. Serve it as-is or with a scoop of your favorite ice cream for a dessert that nobody will believe is this straightforward to make.
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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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