Our grain-free Apple Cranberry Streusel Crumble recipe is definitely a cool-weather hit; it features big fall favorites—apples and cranberries. It’s a little on the tart side, so taste-test and add more maple syrup, as needed. Serve it with dairy-free whipped topping or ice cream. This recipe also makes a delicious addition to a holiday brunch.
This recipe was originally published in September 2015.
Yields 8 servings
- 7-8 large apples (mixed variety)
- 1 cup fresh or frozen cranberries, cut in half
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 tablespoons tapioca starch/flour or arrowroot powder
- 1½ cups blanched almond flour
- ½ cup tapioca starch/flour or arrowroot powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 3 tablespoons pure maple syrup
- 3 tablespoons unsalted butter, softened, shortening or coconut oil
1Preheat oven to 350°F. Grease a 1½- or 2-quart ceramic casserole dish with butter, shortening or non-stick spray.
2Peel and cut apples into ¼-inch cubes. Place in a large microwave-safe container and cook on high 3 to 5 minutes or until apples begin to soften. Cool. Drain liquid.
3In a large bowl, mix together cooled cubed apples, cranberries, lemon zest, lemon juice, maple syrup, cinnamon, and cloves until combined. Fold in tapioca starch/flour. Turn mixture into prepared dish.
4To make topping, blend together almond flour, tapioca starch/flour and salt in a medium bowl. Whisk in cinnamon and nutmeg. Stir in maple syrup. Blend in butter
5with a fork until mixture forms coarse, uneven crumbs. Sprinkle crumbs evenly over filling.
6Place in preheated oven and bake 45 to 50 minutes or until filling bubbles in the
7center and cranberries have popped. Topping should be golden brown.
8Remove from oven and place dish on a rack to cool. Serve just barely warm.