Apple-Cranberry Crumble


Preparation info

  • Difficulty


  • Serves


Appears in

Gluten Free Baking

Gluten Free Baking

By Kristine Kidd

Published 2015

  • About

Spiced walnut and brown sugar topping gilds this tempting dessert, which is perfect for a large gathering. As simple as it is delicious, if you bake this sweet-tart crumble right before a party, your friends will be greeted by its enticing aroma. Quinoa flakes create a lighter, less chewy crumble topping than traditional oats, but either works well. I love to eat leftovers for breakfast the next morning, with plain kefir poured over the top.


For the Topping

  • cups (4 oz/125 g) quinoa flakes or gluten-free rolled oats
  • 1 cup (7 oz/220 g) plus
  • 2 tablespoons firmly packed brown sugar
  • ¾ cup ( oz/80 g) sorghum flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • ¾ cup (6 oz/185 g) unsalted butter, at room temperature
  • ¾ cup (3 oz/90 g) chopped walnuts

For the Filling

  • 4 lb (2 kg) tart apples such as pippin or Granny Smith, peeled, quartered, cored, and sliced
  • 3 cups (12 oz/375 g) fresh or frozen cranberries
  • cup (5 oz/155 g) granulated sugar
  • 2 tablespoons tapioca flour
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground cardamom
  • Vanilla ice cream for serving


  1. Preheat the oven to 375°F (190°C). Butter a 13-by-9-by-2-inch (33-by-23-by-5-cm) glass or ceramic baking dish.
  2. To make the topping, in a bowl, stir together the quinoa flakes, brown sugar, sorghum flour, cinnamon, cardamom, and salt. Add the butter and, using your fingers, rub the ingredients together until the mixture is the consistency of coarse crumbs. Stir in the walnuts.
  3. To make the filling, in a large bowl, combine the apples, cranberries, granulated sugar, tapioca flour, cinnamon, and cardamom. Toss to mix well.
  4. Pour the filling into the prepared baking dish (it will be very full) and spoon the topping evenly over the filling.
  5. Bake until the topping is golden brown and the apples are tender when pierced with a small, sharp knife about 55 minutes, covering the crumble loosely with aluminum foil if the topping browns too quickly. Let cool for 20 minutes. Serve warm or at room temperature with scoops of ice cream.