Gluten-Free Cranberry Crumble

Name: Gluten-Free Cranberry Crumble
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 to 6 Servings
Ingredients: 4 cups fresh or frozen cranberries; ¾ cup pure maple syrup; ½ tsp ground cinnamon; 2 tsp orange zest; 1 Tbsp gluten-free all-purpose flour*; Pinch sea salt; 3 Tbsp coconut oil; 5 Tbsp pure maple syrup; 1 cup gluten-free all-purpose flour; 1 tsp pure vanilla extract; ¼ tsp almond extract; ½ tsp ground cinnamon; ½ tsp sea salt

User Reviews

4.3

102 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 to 6 Servings
Calories
306 kcal
Course
Dessert
Cuisine
American

Gluten-Free Cranberry Crumble

Winston Blankenship

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A lovely celebration of cranberries, this simple recipe is packed with sweet, tart, buttery flavors! Serve it warm with vanilla ice cream for a yummy dessert!

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Ingredients

Servings

Cranberry Filling:

4 cups fresh or frozen cranberries
¾ cup pure maple syrup
½ tsp ground cinnamon
2 tsp orange zest optional
1 Tbsp gluten-free all-purpose flour*
Pinch sea salt

Crumble Topping:

3 Tbsp coconut oil melted**
5 Tbsp pure maple syrup
1 cup gluten-free all-purpose flour ***
1 tsp pure vanilla extract
¼ tsp almond extract optional
½ tsp ground cinnamon optional
½ tsp sea salt

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add all of the ingredients for the cranberry filling to a large mixing bowl and mix everything together until the ingredients are well-combined.
Pour the cranberry filling into the bottom of an 8-inch cake pan, or small baking dish in an even layer.
Add all of the ingredients for the gluten-free crumble topping to a large bowl and stir well until a thick cookie dough-like substance forms. If the dough seems dry or crumbly, add more melted coconut oil or melted butter one tablespoon at a time, until it resembles a thick dough.
Sprinkle the crumble mixture over the cranberry layer. I like to leave the crumble topping fairly chunky.
Bake crumble on the center rack of the preheated oven for 30 to 40 minutes, or until the crisp topping is golden brown and the cranberry filling is bubbly.
Remove crumble from the oven and serve immediately with a scoop of ice cream.

Notes

*You can also use tapioca flour or arrowroot flour.
*You can also use tapioca flour or arrowroot flour.
**Use ¼ cup of melted butter if you aren’t dairy-free.
**Use ¼ cup of melted butter if you aren’t dairy-free.
***Use 2 cups of almond flour or cassava flour in place of gluten-free all-purpose flour for a grain-free option. This also makes the recipe paleo friendly.
***Use 2 cups of almond flour or cassava flour in place of gluten-free all-purpose flour for a grain-free option. This also makes the recipe paleo friendly.

Nutrition Information

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Serving 1Serving (of 6) Calories 306kcal (15%) Carbohydrates 62g (21%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 6g (30%) Sodium 208mg (9%) Fiber 3g (12%) Sugar 36g (72%)