Rice Free Apple Cranberry Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.7

(9)

Warm spiced apples and tart cranberries bubbling beneath a golden, crumbly topping — this dessert is pure comfort in a baking dish. The filling gets its cozy depth from Ceylon cinnamon, ginger, and a hint of turmeric, all brightened with a squeeze of lemon and sweetened naturally with maple syrup. What makes this crumble especially clever is the topping: cassava flour and tapioca starch come together with solid coconut oil and shredded coconut to create a texture that's genuinely crisp and satisfying without a grain of rice flour in sight. Arrowroot starch quietly thickens the fruit filling as it bakes, so you get that gorgeous, jammy consistency that pools around the edges and bubbles up through the topping. It's the kind of dessert that smells incredible while it's in the oven and looks even better when you pull it out. Let it rest for just ten minutes after baking and the filling sets into something scoopable and luscious — no soggy bottom, no guesswork.

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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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