Gluten-Free Cranberry Crumble Recipe
This simple recipe celebrates cranberries with sweet, tart, buttery flavours! Enjoy it warm with vanilla ice cream for dessert!
INGREDIENT
Cranberry Filling:
– 4 cups fresh or frozen cranberrie
– 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
Heat the oven to 350°F. Mix all cranberry filling ingredients in a large bowl until well combined.
Step 1
Cranberry filling should be evenly distributed in the bottom of an 8-inch cake pan or small baking dish.
Step 2
Stir all the gluten-free crumble topping ingredients in a large bowl until a thick cookie dough-like consistency forms.
Step 3
If the dough is dry or crumbly, add melted coconut oil or butter one tablespoon at a time until it is thick.
Step 4
Cover the cranberry layer with crumble. I prefer chunky crumble topping.
Step 5
Bake crumble on the centre rack of the preheated oven for 30–40 minutes until crisp topping is golden brown and cranberry filling is bubbly.
Step 6
Serve crumble with ice cream right out of the oven.
Step 7
See Also
See Also
Garlic Herb Roasted Turkey Breast Recipe
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