Yeast Free Apple Cranberry Crumble
Warm, bubbling fruit filling meets a golden, crumbly topping in this cozy dessert that feels like pure autumn comfort. The filling layers tart cranberries with tender apple slices, brightened by lemon juice and warmed with Ceylon cinnamon, ginger, and a hint of turmeric — a combination that smells absolutely incredible as it bakes. Arrowroot starch thickens everything naturally, so you get that jammy, spoonable texture without any grain-based thickeners that could sneak yeast derivatives into the mix. The crumble itself is built on cassava flour and tapioca starch, cut together with solid coconut oil until it forms those irresistible coarse, pebbly crumbs, then finished with shredded coconut for a little extra chew and toasty flavor. Maple syrup sweetens both layers, keeping the whole dessert free from anything fermented or processed in ways that can be tricky to verify on a yeast-free plan. After about 40 minutes in the oven, the topping turns a deep golden brown while the fruit bubbles up around the edges — a genuinely satisfying visual cue that it's ready. Let it rest just long enough for the filling to set, then scoop it warm and enjoy every bite.
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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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