Walnut Free Apple Cranberry Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

4.7

(9)

Tart cranberries and tender cinnamon-spiced apples bubble up beneath a golden, crumbly topping that smells absolutely incredible as it bakes. The warm spice blend — Ceylon cinnamon, ginger, and a hint of turmeric — gives the filling a depth that goes way beyond your average fruit crumble. The topping comes together with cassava flour, tapioca starch, coconut oil, and shredded coconut, so every bite has that satisfying crunch without a single nut in sight. For anyone navigating tree nut concerns, crumble toppings can be a minefield since walnuts and pecans show up in so many classic versions — this one is built entirely around nut-free pantry staples. Maple syrup sweetens both the filling and the topping naturally, keeping things cohesive and just indulgent enough. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly jammy and gorgeous. Serve it warm on its own or with your favorite dairy-free scoop on top.

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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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