Apple Cranberry Crumble (GF, DF, VG)

My warm apple cranberry crumble hits the spot any time of the year. Fragrant, satisfying, and oh so tasty! The bottom layer is loaded with fresh cut apples and juicy cranberries. The crumble top layer is a cookie-like crumble with the perfect amount of naturally sweetness. Did I mention this delicious dish of perfection is dairy, gluten, and refined sugar free – yeup, totally wouldn’t believe it if you gave it a try!

I must say, sharing my apple cranberry recipe is long overdue. I’ve made it at least once a month for the last 2 years. I love it, my hubby loves it, my parents love, and it’s become a bit of a dinner date classic. I shared the recipe countless times via text and now I’m finally putting an end to the long text message recipe sharing by getting this damn good thing up on the blog, haha!

Ready for it? All you need is a few healthy simple ingredients, 15 minutes to prep, and the oven does the rest.

What makes this recipe healthy?

Allergy/Sensitivity Notes:

  • Dairy free
  • Gluten free
  • Egg free
  • Soy free
  • Nut free option
  • Refined sugar free
  • Preservative free
  • Vegan

Steps to making this Apple Cinnamon Crumble:

  • STEP 1 – Make the bottom layer
  • STEP 2 – Make the top crumble layer
  • STEP 3 – Sprinkle crumble on top of apple cranberry base
  • STEP 4 – Bake, let rest for 10 minutes and enjoy!

A few tips for making this recipe…

  • Use 6 large apples or 7 medium-small apples
  • Use fresh cranberries, if using frozen, thaw out for 20 minutes
  • If you love the taste and smell of vanilla and cinnamon, double the amount listed
  • This recipe is not super sweet, if you prefer sweeter, add 2-3 tablespoons of maple syrup to apple cranberry base
  • Serving freshly baked with a dollop of coconut whip is a must in my books!
  • Store in the fridge for up to three days. I have not tried freezing this recipe.

Apple Cranberry Crumble Recipe

Apple Cranberry Crumble

A healthy gluten and dairy free dessert, packed with fiber and good fats.
Course Dessert
Cuisine Dairy Free, gluten free
Keyword Apple Crumble
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Fay

Equipment

  • knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Large Mixing Bowl
  • 7×10 baking dish (glass or ceramic)

Ingredients

For the base

  • 6-7 organic apples pink lady, honey crisp, or gala are my favourite for this recipe
  • 1 cup fresh cranberries
  • 1 tsp organic vanilla extract gluten free
  • 1 tsp Ceylon Cinnamon
  • 1 1/2 tbsp arrowroot starch

For the crumble

  • 1/2 cup gluten free rolled oats
  • 1/2 cup quick oats
  • 1/2 cup almond flour or brown rice flour
  • 1/4 cup coconut sugar
  • 2 tsp Ceylon cinnamon
  • 1/2 tsp sea salt
  • 2/3 cup coconut oil solid at room temperature
  • ¼ cup coconut nectar or honey (omit honey if vegan) a sticky sweetened, do not use maple syrup

Instructions

  • Wash, and cube apples. Leave skin on if apples are organic. Add apple cubes to baking dish.
  • Wash cranberries. Add to baking dish.
  • Add to baking dish all other base ingredients. Add arrowroot starch in last. Mix thoroughly with clean hands, make sure everything is coated well. Pat down evenly in baking dish (do not squish down).
  • In a large mixing bowl. Add all crumble ingredients except coconut oil and nectar or honey. Mix with a fork or hands to combine.
  • Add in coconut oil. Crumble with hands.
  • Drizzle in coconut nectar or honey. Gently crumble again until combined. The crumble will be sticky.
  • Crumble evenly over apple base mix. Do not press crumble down onto apples, instead sprinkle on top.
  • Bake at 350F for approximately 45 minutes. The crumble should turn lightly golden and crispy in texture.
  • Let cool for 10 minutes before serving. Serve with a dollop of coconut whip and drizzle of coconut nectar for an extra special treat.

Notes

  • Once completely cooled, store in the fridge for up to 3 days.
  • A handful or two of raw walnuts can also be crushed and added to the crumble before baking for added texture.
  • Use 6 large apples or 7 medium-small apples
  • Use fresh cranberries, if using frozen, thaw out for 20 minutes
  • If you love the taste and smell of vanilla and cinnamon, double the amount listed
  • This recipe is not super sweet, if you prefer sweeter, add 2-3 tablespoons of maple syrup to apple cranberry base
  • Serving freshly baked with a dollop of coconut whip is a must in my books!

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