Turkey Free Apple Cranberry Crumble
Tart cranberries and tender cinnamon-spiced apples bubbling beneath a golden, coconut-kissed crumble — this is the kind of dessert that makes the whole kitchen smell like a holiday. The filling leans on maple syrup, warm Ceylon cinnamon, ginger, and a hint of turmeric for a depth of flavor that goes well beyond your average fruit crisp. Arrowroot starch does the quiet work of thickening all those gorgeous juices as the apples soften and the cranberries burst. The crumble topping comes together with cassava flour, tapioca starch, and solid coconut oil, giving you that satisfying crunch without any grain or dairy in sight. Shredded coconut folded into the topping adds a subtle chewiness that makes every bite genuinely interesting. It's naturally sweetened, completely plant-based, and free from any of the poultry-adjacent ingredients that can sneak into holiday baking mixes and pre-made desserts. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something truly spoonable and special.
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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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