Gluten-Free Cranberry Crumble Recipe

This simple recipe celebrates cranberries with sweet, tart, buttery flavours! Enjoy it warm with vanilla ice cream for dessert!


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


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