Pistachio 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 a holiday. The filling gets a warm, complex depth from Ceylon cinnamon, ginger, and a hint of turmeric, while maple syrup keeps the sweetness natural and rounded. Arrowroot starch does the quiet work of thickening everything into a glossy, jammy filling that holds together beautifully once it rests. The crumble topping is built on cassava flour and tapioca starch, so it bakes up crisp and golden without relying on any tree nuts — no swaps needed, no ingredients to hunt down or work around. Shredded coconut folded into the topping adds a subtle chew and a little extra texture that makes every bite genuinely satisfying. It's a naturally inclusive dessert that doesn't ask you to compromise on flavor or comfort, and it's just as good spooned warm from the dish as it is plated up for guests.
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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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