Pescatarian 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 like a fall farmers market. The filling gets a warm, layered depth from Ceylon cinnamon, ginger, and a touch of turmeric, while maple syrup keeps things naturally sweet without refined sugar. Arrowroot starch does the quiet work of thickening all those jammy fruit juices into something luscious and scoopable. The topping comes together with cassava flour, tapioca starch, and solid coconut oil, producing that irresistible crumbly, slightly chewy texture that holds up beautifully over the fruit. This is a naturally plant-based dessert, so it fits a pescatarian table without any substitutions or workarounds — just straightforward, wholesome ingredients from start to finish. Let it rest those ten minutes after baking and the filling tightens into something truly spoonable and satisfying. Serve it warm on its own or alongside a scoop of coconut ice cream if you want to go all in.
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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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