Gluten-Free Cranberry Crumble
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!
Servings: 4 to 6 Servings
Calories: 306kcal
Equipment
Ingredients
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
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.
**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.
Nutrition
Serving: 1Serving (of 6) | Calories: 306kcal | Carbohydrates: 62g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 208mg | Fiber: 3g | Sugar: 36g