Tart cranberries and sweet, spiced apples bubble up beneath a golden, coconut-kissed crumble in this cozy fruit dessert that feels like autumn in every bite. The warm spice blend of Ceylon cinnamon, ginger, and turmeric gives the filling a depth that goes well beyond your average fruit crisp. What makes this crumble especially clever is the topping — cassava flour and tapioca starch stand in beautifully for conventional grain-based crumbles, delivering that satisfying sandy, clumping texture without any wheat or rye in sight. Arrowroot starch thickens the jammy fruit filling naturally, so it sets up perfectly after a short rest out of the oven. Maple syrup sweetens both layers, keeping everything cohesive and free from any processed or grain-derived ingredients that can sneak into store-bought desserts. The shredded coconut folded into the topping adds a subtle chew and a hint of tropical richness that plays surprisingly well against the tart cranberries. It's the kind of dessert that disappears fast, so you might want to double the batch.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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