A paleo apple crumble sprinkled with cranberries is the perfect combo of sweet and tart! This simple, rustic dessert is perfect for serving at your next holiday party or gathering! It’s gluten free, grain free, dairy free, egg free, and refined sugar free. It’s also SCD friendly!
Hi friends! I’m all about easy desserts that are packed with flavor, and this Paleo cranberry apple crumble doesn’t disappoint!
Sweet apples and tart cranberries combined with citrus flavors make for a mouthwatering and rustic treat! If feeding a large crowd (I’m lookin at you Thanksgiving and Christmas), this recipe is easy to double and is sure to please the masses!
what is a fruit crumble?
A traditional crumble, sometimes called a fruit crisp, is made with stewed fruit which is topped with a crumbly, streusel-like mixture of flour, sugar, and butter.
This crumble recipe will still have stewed fruit (apples and cranberries to be specific) but it will have a gluten and dairy free almond flour crumble topping instead!
While the fruit bubbles and bakes, the crumble topping will brown and crisp up just a tad!
How to make the grain free apple crumble filling
This paleo cranberry apple crumble uses…you guessed it, cranberries and apples for the filling along with the following ingredients:
- honey
- cinnamon
- orange zest
- orange juice
- lemon zest
- lemon juice
Begin by peeling, coring, and chopping the apples then placing them in a large saucepan with the cranberries and the rest of the ingredients. It’s time to stew the fruit! Place the saucepan on the stove and allow the mixture to soften before transferring to a baking dish.
Some of you might be wondering why we’re cooking the fruit before putting it in the oven to cook again. The answer is easy, almond flour! The topping for the crumble is almond flour which tends to burn quickly. Stewing the fruit first ensures that the apples will be soft without completely burning the crumble topping.
how to make an almond flour crumble topping
Making a gluten free crumble topping is SO simple. A combination of almond flour, shredded coconut, honey, and coconut oil is all that’s really needed!
Place the ingredients into a bowl and use your hands to mix until well combined.
The mixture will be crumbly when in the bowl but should stick together if pressed between your fingers.
Evenly sprinkle the almond flour mixture over the filling. Place the crumble in the oven to bake until the fruit is bubbling and the topping has browned slightly!
This dessert probably won’t win any prizes for best looking, but it sure does deliver on flavor! Serve it warm with a BIG scoop of dairy free vanilla ice cream for a perfectly indulgent treat!
More easy desserts with fruit!
If you’ve made this recipe, be sure to leave a comment and star rating below!
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- 2 lb gala apples, peeled, cored, and cut into chunks
- 1 cup cranberries
- 1/4 cup honey (or maple syrup if not following SCD)
- 1 1/2 tsp ground cinnamon
- 1 tsp orange zest
- 1 Tbsp fresh orange juice
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 2 cups almond flour or almond meal
- 1/2 cup unsweetened shredded coconut
- 1/4 cup honey (or maple syrup if not following SCD)
- 1/4 cup coconut oil, melted
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Preheat oven to 325F.
Place all the ingredients into a large saucepan over medium heat and stir the mixture well.
Keep the filling over the heat until the apples have softened slightly and the cranberries have begun to burst, about 5 to 8 minutes.
Pour the filling into a 13x7 baking dish and set aside.
Place all the ingredients into a medium size bowl. Use your hands to mix and press the mixture.
The topping will be crumbly when in the bowl but should stick together when pressed between your fingers.
Sprinkle the topping evenly over the fruit. Place the baking dish into the oven on the middle rack.
Bake for 15 to 25 minutes until the fruit is bubbling and the crumble topping is lightly browned.
Allow to rest for 5 minutes before serving.
This dish is best served straight from the oven. Leftovers can be placed in an airtight container and kept in the refrigerator for 2 to 3 days.
*The calories calculated in this recipe are an estimate.
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Recipe inspired by Ina Garten’s Apple and Pear Crisp recipe.
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