A Cranberry Apple Crumble Recipe is the perfect combo of sweet and tart! This simple, rustic dessert comes together quickly and is a perfect no fuss treat! The dessert is SCD, Paleo, gluten free, grain free, dairy free, egg free, and refined sugar free!
I'm all about easy desserts that are packed with flavor, and this gluten free cranberry 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 cranberry apple crumble recipe will also have stewed fruit but it will have a gluten and grain free crumble topping instead!
How to make the crumble filling
This cranberry apple crumble uses...you guessed it, cranberries and apples for the filling along with the following ingredients:
- honey
- ground cinnamon
- orange zest
- orange juice
- lemon zest
- lemon juice
Begin by peeling, coring, and chopping the apples then putting them in a large saucepan with the cranberries and the remaining ingredients.
Place the saucepan on the stove and allow the mixture to soften before pouring into 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 grain free crumble topping.
How to make an almond flour crumble topping
Making the topping is so simple!
A combo of almond flour, shredded coconut, honey, and coconut oil is all that's 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 then 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 my Dairy Free Vanilla Ice Cream Recipe for a perfectly indulgent treat!
Frequently asked questions!
- Can I make this dessert ahead of time? The filling can be made up to three days ahead of time but I suggest making, topping, and baking the crumble just before serving. This will ensure the topping doesn't get too soggy.
- What can I use instead of apples? Pears are a great substitute for apples in this recipe!
- What if I have leftovers? Leftovers can be stored in an airtight container in the refrigerator for three to five days.
- Can the crumble be frozen? The dessert can be stored in a freezer safe container for up to three months. Thaw in the refrigerator and reheat in the oven.
Here are more fruit based dessert recipes for you to enjoy!
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Recipe inspired by Ina Garten's Apple and Pear Crisp recipe.
Cranberry Apple Crumble Recipe
Ingredients
Cranberry Apple Filling
- 2 pounds gala apples peeled, cored, and cut into chunks
- 1 cup cranberries fresh or frozen
- ¼ cup honey
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon orange zest
- 1 Tablespoon fresh orange juice
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
Almond Flour Crumble Topping
- 2 cups almond flour or almond meal
- ½ cup unsweetened shredded coconut
- ¼ cup honey
- ¼ cup coconut oil melted
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
Cranberry Apple Filling
- Preheat oven to 325F.
- Place all the filling 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.
Almond Flour Crumble Topping
- Place all the topping ingredients into a medium size bowl. Use your hands to mix and press the mixture together.
- The topping will be crumbly when in the bowl but should stick together when pressed between your fingers.
- Sprinkle the mixture 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.
Notes
- 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.
Nutrition
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Lia
Great, delicious, easy recipe.,
Kim
Just made this for our Thanksgiving dessert (I'm in Canada) and it was amazing! I used a few blackberries instead of cranberries just because that's what I had in and I can tolerate them in small quantities! I also added a few chopped walnuts to the top before baking for a little added texture. Thanks for creating and sharing a great recipe!
Jennifer
Thank you so much for sharing that you enjoyed the recipe and that you were able to alter it for your dietary needs! Hope you had a lovely Thanksgiving!
Nina
I have a question. Can I use cashew or hazelnut flour since I have trouble with almonds?
Jennifer
Absolutely! Walnut flour would probably be delicious too!