Seed Oil Free Apple Cranberry Crumble
Warm baked fruit with a golden, crumbly topping is one of those desserts that feels like a hug, and this version delivers all of that comfort without a drop of refined vegetable or seed oil in sight. The filling layers tart cranberries with sweet apple slices, brightened by lemon juice and warmed with Ceylon cinnamon, ginger, and a hint of turmeric — it bubbles up beautifully in the oven and thickens into something almost jammy as it cools. The crumble topping comes together with cassava flour, tapioca starch, and solid coconut oil, which gives you that satisfying sandy, clumping texture without reaching for canola or sunflower oil. Shredded coconut folded into the topping adds a subtle chew and a little extra golden color once it bakes. Maple syrup does all the sweetening throughout, keeping everything clean and cohesive from filling to crust. It's the kind of dessert that works just as well for a weeknight treat as it does on a holiday table, and nobody will miss what isn't in it.
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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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