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Gluten-Free Cranberry Crumble
4.3 from 102 votes

Gluten-Free Cranberry Crumble

The Gluten-Free Cranberry Crumble combines fresh or frozen cranberries sweetened with maple syrup and warmed with cinnamon and orange zest beneath a chunky, spiced crumble topping made from gluten-free flour, coconut oil, and maple syrup. The result is a warm, tart-sweet dessert with a crisp contrast from the textured topping.

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

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Add all of the ingredients for the cranberry filling to a large mixing bowl and mix everything together until the ingredients are well-combined.
  3. Pour the cranberry filling into the bottom of an 8-inch cake pan, or small baking dish in an even layer.
  4. 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.
  5. Sprinkle the crumble mixture over the cranberry layer. I like to leave the crumble topping fairly chunky.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 to 6 Servings

Amount Per Serving

Calories 306

% 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.