Gluten-Free Cranberry Crumble Recipe

Oats: Gluten-free oats provide a hearty base for the crumble topping.

Almond flour: Adds a nutty flavor and helps keep the crumble gluten-free.

Coconut sugar: A natural sweetener that gives a caramel-like flavor.

Coconut oil: Used to bind the crumble ingredients together and add richness.

Cinnamon: Adds warmth and spice to the crumble topping.

Cranberries: Fresh cranberries provide a tart and juicy filling.

Maple syrup: A natural sweetener that complements the tartness of the cranberries.

Lemon juice: Enhances the flavor of the cranberries and adds a touch of acidity.

Arrowroot powder: Used as a thickening agent for the cranberry filling.

To ensure your crumble topping achieves the perfect texture, make sure your coconut oil is fully melted before mixing it with the oats and almond flour. This helps to evenly distribute the coconut sugar and cinnamon, creating a consistent, crumbly mixture. Additionally, when combining the cranberries with the maple syrup and arrowroot powder, make sure the cranberries are well-coated. This will help thicken the filling and prevent it from becoming too watery during baking.

• gluten-free oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a suitable alternative.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and adds a slightly different flavor profile, but be mindful as it absorbs more moisture.

• coconut sugar - Substitute with brown sugar: Brown sugar can provide a similar sweetness and moisture content, though it is not as low-glycemic as coconut sugar.

• melted coconut oil - Substitute with melted butter: Melted butter can be used for a richer flavor, though it is not dairy-free.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can complement the cranberries similarly to cinnamon.

• fresh cranberries - Substitute with frozen cranberries: Frozen cranberries can be used if fresh ones are not available, though they may release more moisture.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and viscosity, though it has a different flavor profile.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and can be used to achieve the same tartness.

• arrowroot powder - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of arrowroot powder, though it may not be as clear when cooked.

• Allow the cranberry crumble to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.
• Transfer the cooled dessert into an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the crumble in the refrigerator for up to 5 days. The cool environment helps maintain the freshness and texture of both the fruit filling and the crumble topping.
• For longer storage, consider freezing the cranberry crumble. First, wrap the entire dish or individual portions tightly in plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn.
• Label the wrapped crumble with the date to keep track of its storage time. It can be frozen for up to 3 months.
• When ready to enjoy, thaw the crumble in the refrigerator overnight. This gradual thawing helps retain the texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed cranberry crumble in an oven-safe dish and cover with foil to prevent the topping from burning. Heat for about 15-20 minutes, or until warmed through.
• For a quicker option, you can also reheat individual portions in the microwave. Place a portion on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.
• Serve the reheated crumble with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cranberry crumble in an oven-safe dish. Cover it with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes, or until the crumble is warmed through and the cranberries are bubbly again. This method helps retain the crispiness of the topping.

• Microwave Method: Transfer a portion of the crumble to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious not to overheat, as the topping can become soggy.

• Stovetop Method: Place the crumble in a non-stick skillet over low heat. Cover with a lid and heat for about 5-7 minutes, stirring occasionally to ensure even warming. This method can help maintain some of the topping's texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the crumble in a small oven-safe dish. Heat for about 10-15 minutes, or until the cranberries are bubbly and the topping is crisp. This is a great option for smaller portions.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the crumble in an air fryer-safe dish. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method can help maintain a crispy topping while quickly reheating the cranberries.

• Oven: Preheat to 350°F (175°C) to bake the crumble until golden brown and bubbly.

• Mixing bowl: Combine the oats, almond flour, coconut sugar, melted coconut oil, and cinnamon to create the crumble topping.

• Mixing bowl: Mix the cranberries, maple syrup, lemon juice, and arrowroot powder to prepare the cranberry filling.

• Baking dish: Pour the cranberry mixture into this dish and spread the crumble topping evenly over it.

• Measuring cups: Measure out the ingredients like oats, almond flour, coconut sugar, and maple syrup accurately.

• Measuring spoons: Measure smaller quantities like cinnamon, lemon juice, and arrowroot powder precisely.

• Spatula: Mix the ingredients thoroughly and spread the crumble topping evenly over the cranberry mixture.

• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

• Cooling rack: Allow the crumble to cool for a few minutes before serving.

Prepare ingredients in advance: Measure and mix the oats, almond flour, and coconut sugar the night before to save time.

Use a food processor: Quickly combine the crumble topping ingredients by pulsing them in a food processor.

Pre-wash cranberries: Wash and dry the cranberries ahead of time to streamline the process.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Batch cooking: Double the recipe and freeze half for a quick dessert later.