Wheat Free Apple Cranberry Crumble
Tart cranberries and tender cinnamon-spiced apples bubbling beneath a golden, crumbly topping — this is the kind of dessert that makes the whole kitchen smell incredible. The crumble comes together with cassava flour and tapioca starch in place of conventional flour, so every bite has that satisfying, slightly crisp texture without a single trace of wheat. Coconut oil cut into the dry ingredients creates those irresistible pea-sized crumbs, while shredded coconut adds a subtle chew and extra depth to the topping. Arrowroot starch thickens the fruit filling naturally as it bakes, so you get a jammy, glossy base that holds together beautifully when you scoop it out. A warm blend of Ceylon cinnamon, ginger, and turmeric gives the filling a gentle complexity that goes well beyond your average fruit crumble. Let it rest for just ten minutes after it comes out of the oven and the filling sets into something truly spoonable and rich. Serve it as-is or with a scoop of your favorite frozen dessert — either way, it disappears fast.
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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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