Pregnancy Friendly Apple Cranberry Crumble
Tart cranberries and tender cinnamon-spiced apples bubbling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes your whole kitchen smell incredible. Every ingredient here was chosen with care, which matters a lot when you're paying closer attention to what goes into your food. Ceylon cinnamon, ground ginger, and a touch of turmeric bring warm, layered flavor while keeping things gentle and wholesome, and maple syrup does all the sweetening without any refined sugar in sight. The crumble topping comes together with cassava flour, tapioca starch, and solid coconut oil, giving you that satisfying crunch without any gluten or dairy to worry about. Arrowroot starch thickens the fruit filling naturally as it bakes, so you get those gorgeous bubbling edges and a jammy, scoopable texture once it rests. It's comforting, nourishing, and genuinely delicious — the kind of treat you can feel good about reaching for a second helping of.
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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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