Sesame Free Apple Cranberry Crumble
Tart cranberries and tender spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell like autumn. The warm spice blend of Ceylon cinnamon, ginger, and turmeric gives the fruit filling a gentle complexity that goes way beyond a standard crumble, while maple syrup keeps everything naturally sweet. The topping comes together with cassava flour, tapioca starch, and coconut oil, so there's no butter to cut in and no wheat flour to worry about — just a satisfyingly crisp, slightly chewy crust with toasted shredded coconut folded right in. For anyone navigating sesame allergies, crumbles and baked goods can be tricky because tahini, sesame oil, and sesame-laced granola toppings sneak into so many recipes — this one sidesteps all of that entirely with a clean, straightforward ingredient list. Arrowroot starch thickens the filling as it bakes, so you get that gorgeous, jammy texture without any gummy or starchy aftertaste. Let it rest for a few minutes after it comes out of the oven and the filling sets up beautifully, making every scoop clean and satisfying. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that genuinely delivers.
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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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