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Gluten Free Cranberry Crumble

Gluten Free Cranberry Crumble

The ultimate comfort food has arrived! Our Gluten Free Cranberry Crumble combines tart cranberries with a crunchy and sweet crumble topping. It’s an easy weeknight dessert that will have everyone craving more. Perfect for the holidays or any gathering, this dish is sure to impress!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Cranberries fresh or frozen
  • ¾ cup Pure Maple Syrup
  • ½ tsp Ground Cinnamon
  • 2 tsp Orange Zest optional
  • 1 Tbsp Gluten-Free All-Purpose Flour
  • Pinch Sea Salt
  • 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

Equipment

  • 8-inch Baking Pan

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine all of the ingredients for the cranberry filling: cranberries, pure maple syrup, ground cinnamon, orange zest, gluten-free all-purpose flour, and a pinch of sea salt. Mix everything together until well-combined.
  3. Pour the cranberry filling into the bottom of an 8-inch cake pan or small baking dish, spreading it into an even layer.
  4. Prepare the crumble topping by adding all the crumble ingredients: gluten-free all-purpose flour, coconut oil, pure maple syrup, and optional spices into a mixing bowl. Mix until a thick, cookie dough-like consistency forms.
  5. Sprinkle the crumble mixture generously over the cranberry layer.
  6. Bake for about 30 to 40 minutes, or until the topping is golden brown and the filling is bubbly.
  7. Remove from the oven and let cool slightly before serving.
  8. Serve warm with a scoop of ice cream if desired.

Notes

  • Tip 1: You can also use tapioca flour or arrowroot flour.
  • Tip 2: Use ¼ cup of melted butter if you aren’t dairy-free.
  • Tip 3: Use 2 cups of almond flour or cassava flour in place of gluten-free all-purpose flour for a grain-free option.