Gluten-Free Cranberry Crumble
User Reviews
4.3
Gluten-Free Cranberry Crumble
Description
This dessert layers a cranberry filling, mixed with pure maple syrup, ground cinnamon, optional orange zest, gluten-free flour, and sea salt, in a baking dish. The gluten-free crumble topping is prepared from a blend of coconut oil, maple syrup, gluten-free flour, vanilla extract, and optional almond extract and cinnamon, creating dough resembling thick cookie dough. If the topping seems dry, additional coconut oil or butter can be added to achieve the right consistency.
The crumble is baked at 350°F for 30 to 40 minutes until the topping is golden brown and cranberry filling bubbly, providing textural contrast between crisp topping and tender fruit. The recipe notes alternatives like tapioca or arrowroot flour for thickening, and substitutions of almond or cassava flour to make it grain-free and paleo-friendly. This dessert is perfect served warm, optionally with ice cream, for a comforting seasonal treat.
Using pure maple syrup throughout adds a consistent natural sweetness and moisture. Adjust seasoning and spices to preference for a personalized balance of tart and sweet with aromatic accents.
Ingredients
Cranberry Filling:
- 4 cups Cranberry fresh or frozen
- ¾ cup pure maple syrup
- ½ tsp ground cinnamon
- 2 tsp orange zest optional
- 1 Tbsp all-purpose flour gluten-free
- Pinch salt sea salt
Crumble Topping:
- 3 Tbsp coconut oil melted**
- 5 Tbsp pure maple syrup
- 1 cup all-purpose flour gluten-free
- 1 tsp vanilla extract pure
- ¼ tsp almond extract optional
- ½ tsp ground cinnamon optional
- ½ tsp salt sea salt
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
- Tapioca flour or arrowroot flour can replace gluten-free all-purpose flour for thickening the cranberry filling.
- Substitute ¼ cup melted butter for coconut oil if not avoiding dairy.
- For a grain-free, paleo-friendly crumble, use 2 cups of almond or cassava flour instead of gluten-free all-purpose flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 Servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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