Cran-Apple Gingerbread Crumble
Recipe type: Treats
  • For the Base:
  • 1 c fresh or frozen cranberries
  • 5 apples, peeled and sliced
  • 2 tbsp. maple syrup or honey
  • 1 tsp fresh ginger, grated
  • For the Topping:
  • ¼ c coconut flour
  • 1 tbsp. arrowroot flour
  • pinch of salt
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp cloves
  • ¼ c shortening or coconut oil, melted
  • 1 tbsp. maple syrup
  • 3 tbsp. water
  • Optional: 2 tbsp. finely chopped pecans (provided you are not following AIP)
  1. Set the oven to 350 degrees.
  2. Simmer cranberries, apples, maple syrup and ginger on medium heat for 10 minutes. Then pour into a lightly greased 8x8 baking dish.
  3. Mix coconut flour, arrowroot flour, salt, ginger, cinnamon, and cloves in a medium bowl. Make a well in the centre and pour in the melted coconut oil and maple syrup. Stir to combine thoroughly.
  4. Add the water and continue to mix until you have a pastry-like consistency.
  5. Place this mixture in the freezer for 5 minutes. This will make the dough super easy to crumble.
  6. Remove after 5 minutes and crumble the mixture over the fruit.
  7. If using pecans, sprinkle over the top before baking.
  8. Bake for 20 minutes at 350 degrees.
  9. Serve warm.
Recipe by Eat Heal Thrive at