Gluten-Free Cranberry Crumble

Gluten free cranberry crumble recipe
Gluten-free cranberry peach crumble. Easy as pie. Wait. Easier.

So I have a question for you. Albeit, rhetorical. Who doesn't love a warm-from-the-oven fruit crisp or crumble? Personally, I'm a big fan. Obviously. Here's why. Imagine tender, juicy melt-in-your mouth bites of sweet fruit. A kiss of brown sugar. A hint of cinnamon.

And Darling- best of all? Embarrassingly easy.

Think about it. No wrestling with stick-to-itself plastic wrap. No rolling out finicky fall-apart gluten-free pie dough that- I am sorry to tell you- never has the authentic tender flakiness of the real thing. My nose would be growing like a woody on a sixteen year old watching Angelina Jolie in Beowulf if I told you any gluten-free pie crust I ever ate was worthy of the filling.
And besides. Who needs the hassle? Honestly. And why pies? Whose bright idea was it to make pies the epitome of holiday baking perfection. The holidays are stressful enough. All the family mishigas. The drama.

I'm over it.

Easy and tasty is my kind of dessert. Hence my love for fruit crisps and crumbles. Sometimes I bake crisps in individual baking dishes. Sometimes I make fruit crumbles in a glass pie plate. This way, it even (sort of) resembles a pie. If you squint.

Or knocked back a vodka martini or two.

Easy gluten free crisp with cranberries
Easy, delish gluten-free crumble with cranberries

Cranberry Peach Crumble Recipe

Cranberries alone can be one big tart fest. So I pair them with whatever sweeter fruit I have on hand- apples, pears, peaches. Pictured is the pairing of sliced organic peaches with organic whole cranberries. The whole sweet and sour thing was scrumptious. No eggs. No dairy. Which crowns this recipe with precious vegan  status.


2 cups sliced fruit- apples, peaches, pears- or a combo
1/2 heaping cup of whole cranberries- I used organic frozen cranberries, slightly thawed
A good drizzle of organic raw agave syrup, to taste
Sprinkle of cinnamon
1 teaspoon of arrowroot starch

For the crumble topping:

1 cup gluten-free flour mix or pancake mix
3/4 cup organic light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
4-6 tablespoons vegan shortening or coconut oil- as needed


Preheat the oven to 350ºF.

Schmear a deep 9-inch pie plate (or four individual baking/serving dishes) with vegan shortening.

Toss the sliced peaches and cranberries into a bowl. Drizzle with agave, cinnamon and arrowroot starch. Stir to coat.

In a separate bowl, mix together the crumble topping, and rub between your palms to create a soft, coarse crumble.

Sprinkle a scant handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the fruit mixture; add all the liquid. Top with the remaining crumble mixture.

Bake at 350ºF. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.

Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.

The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.

Serves 4.


For a simply gorgeous cane sugar-free version of this crumble by the lovely and talented Kleja, please wander over to klaydoughdreams.



Kleja said...

Karina, this dessert looks yum but I'm worried about making it too sweet because cane sugar is off my list - what would you suggest as a replacement? I'm doing maple syrup, agave and brown rice syrup but not honey or cane sugar.

Rachel Schell said...

ooo! this sounds yummy! thanks!

Karina said...

Heya Kleja!

Well, it's worth a try to use agave. See if it crumbles- and if you can do any nuts or cookie crumbs- try adding some for texture. I imagine you'll have to add a spoon or two of rice milk- but maybe not?

It may be best to make it more like a cobbler- see my Vegan Blueberry Cobbler recipe for how to make more of a batter than a crumble.

Take care, Babycakes!

Hi Rachel- Gee, thanks back atcha!



jennifer said...

Mmm...pretty and yummy. I love the idea of cranberries and crumble.

I hope you're well -- a happy and stress-free Thanksgiving to you!

Kleja said...

thanks Karina, I'll let you know how it turns out -

Karina said...

Thanks Jennifer! You, too!

Kleja- I forgot to mention- I'd use less agave than the amount of brown sugar called for- hope you read this before making it...

I'd start out with a small amount, and add more agave a little at a time...



~M said...

This looks amazing and will be the perfect motivation for me to pack my suitcase quickly. You know how much I love your crisps! And I have a container of jarred peaches or apricots in juice waiting to be used. I've neglected them since my fiance dislikes (or thinks he dislikes) them, but mixed with cranberries, his favorite, he's sure to swoon. Thanks so much, Karina, and have a happy, healthy, and sweet 'n' spicy Thanksgiving!

Slacker Mom (aka Mrs. GF) said...

This looks yummy. I was never a fan of cranberry sauce, so I never 'did' cranberries for Thanksgiving.

This I can do!!


have a good one.

SusanV said...

Oh yum! Now I know what I'm going to do with those cranberries in my fridge!

Carrie said...

Love this! I make a cranberry cobbler, which is of course not vegan ,egg, or dairy free... but we love it! And it makes me LONG for cranberries every fall! This simple crumble sounds wonderful!!

Anonymous said...

Hi Karina
This looks fab and soo pretty too. Thanks for all your fab ideas.
theresa x

maninas: food matters said...

hey what a great idea! the cranberries add a tang to the dish that I love so much!

crumbles are wonderfully easy to make, and amazingly delicious! my favourite is rhubarb crumble (i blogged about it, too), to which I add ginger and oats in the topping! I shall have to try this too, as an autumn version!

ronda said...

I’m rather new at the gluten free baking with my 4 year old being diagnosed just two years ago. I’m trying to find a good gingerbread recipe that doesn’t turn out like cardboard but more cake like for gingerbread men. Last year I tried a few recipes off the internet to no avail. Looking at your recipe list gives me hope that you might have a tried and true recipe that even a newbie can do.


Jess said...

This WAS almost too simple and too delicious. My friends and I gobbled it up moments after if came out of the oven.

Karina said...

Thanks, ~M- and Happy Healthy Safe Wishes back to you!

Hi SM! Not a cranberry sauce fan, eh? This'll work for you- I'd bet on it. You like a little tart with your sweet, right? ;)

Hiya Susan- Vegan Goddess! Thought of you as I scarfed this down. ;)

Hey Carrie- Yum- it would work as a cobbler, too. Do let me know if you make it as a cobbler. Happy Thanksgiving!

Sure, Theresa- My pleasure!

Hi Maninas- I love rhubarb, too- but never got around to baking it this year. Enjoy!

Hello Ronda-

Sorry- I have not made gingerbread since going gluten-free. Here's what I'm thinking- why not try a recipe from a classic cookbook- like Joy of Cooking- using Pamela's Baking Mix instead of the flour? [Or your favorite baking mix.] I've had excellent luck doing that approach.

Does anyone have a tried and true GF gingerbread recipe for Ronda?

Thanks, Jess- YAY. Simple and tasty = my favorite kind of baking.

Have a safe and healthy holiday, everyone!



Mary Frances said...

Yea! Now I know what do do with all of the pears my parents brough last weekend. Cranberries and fresh pears. Yum! Thanks for a great recipe =)

michelle said...

What a lovely idea! I love all things cranberry, but I never would have thought of doing a crumble with them - you're always such an inspiration!

Katrina Williams said...

Another amazing success!!! Thank you for helping make my first GFCF Thanksgiving a stress-free, success!!!

Karina said...

Mary Frances, Michelle & Katrina- Thank you! I'm thinking it's time to make this again.


Kelly said...

I was dinking around online because I was looking for information on running a half marathon on a gluten free diet and found your site. It was like reading something I wrote! I try to treat the diet with a little humor and every gluten free dish tastes better with dessert! You said something about pie crust and I have found the Gluten Free Pantry Pie Crust mix is fantasic, mant people can't tell. The trick to rolling it out is between two pieces of plastic wrap, you can then pick it up, flip it over in the dish and peel off the top layer without having to seduce the darn thing for a half an hour. I look forward to trying some of you recipes, let me know if you need any...Kelly

the blissful baker said...

LOVE the peach/cranberry combo, and the crumble topping looks amazing!

donna said...

looks great karina...nice combo- the peaches and cranberries...i use raw honey, or xylitol, sometimes, sometimes sucanat ( when i want a brown sugar taste) or organic cane sugar if it does not require much sweetness..i vary them and i don't use agave anymore since all the 'bad' news came out about it...i would use raw honey in the filling and sucanat here for the topping....;-)

The InTolerant Chef said...

I love the slight sourness that cranberries add to a dish, well done!

Stephanie said...

For Kleja, have you tried coconut sugar? It smells and tastes pretty close to brown sugar, but only has 7g of sugars per Tablespoon! (Turbinado has 12.)

Katrina, this looks SO good and so easy! I have to say, though, I think there's got to be a good pie crust recipe out there. I can have spelt, so I can't give you a recipe, but I didn't used to like pie crust when I ate wheat. Of course, I bought the processed, pre-made ones, but didn't love it in restaurants either. Now that I "have to" make my own, I use whole grain and real butter and I love the flavor. I bet something yummy could be made with teff or buckwheat, maybe almond flour... It might not be as flaky, but if it's tasty and adds a nuttiness to the pie itself, worthwhile on occasion. So nu?

Jax said...

Wow. I just hopped to your site today because my dad requested a peach cobbler/crumble/pie-like-thing for his birthday dinner tonight. How fortuitous is that? This looks amazing! Thank you!!

julie said...

This looks great!

Just have to say that I make a gf pie crust that really is wonderful. It has eggs and cornmeal so its not for everyone, but it is "break off the edge and nibble crust from the pan" good. And it rolls! I would love it if there was a place on your blog for readers to share recipes. A gf recipe meeting place. Just a thought. Thanks!

Gina @ Skinnytaste said...

Karina, you write so well, and you are so funny. I love crumbles and cobblers!! Same difference. Just give me some ice cream with that!

Dee @ Red Dirt Ramblings said...

Oh, that looks so good. Easy too. I made a wonderful pear crumble last week with bosc pears. It was so good. Don't you love fruit in fall?~~Dee

Michelle said...

Hi Karina -

Can you you frozen fruit for this or do you think only fresh would work?

Michelle said...

This was my first venture into gluten-free baking, and I was thrilled with how it turned out! I used Trader Joe's gluten-free pancake and waffle mix (also nut-, dairy-, soy-, and corn-free, kosher, and $2.99 for 18 oz), sucanat, and coconut oil for the crumble topping. Next time I'll use more oil (or get off my butt and buy Spectrum) to get better crumbles, but even with a sandy texture, it was delicious. For the fruit filling, I sweetened it with maple syrup and threw 1/2 tsp of cinnamon and a pinch of nutmeg to amp up the spiciness. I'm excited to keep experimenting, but I'm so relieved to have at least one recipe for the holidays.

Anonymous said...

I have just found your blog and looks great! I do my crumble with oats (oats, butter/oil and sugar - and lots of cinnamon) but not sure if you use oats in your recipes (I haven't read enough of your recipes yet to find out).

Dancing About Architecture said...

I made this over the weekend, to rave reviews. Using GF pancake mix made the topping cake-like and I used butter instead of shortening or oil, so it was slightly sinful and mucho delicious! Thanks, Karina.

Tasty Eats At Home said...

Ooh, cranberries! Another reason I love fall. And I socked away a LOT of peaches in the freezer. Perfecto!

How To Bake A Crocodile said...

Yum! I actually made a peach blueberry crumble this evening and it was delish.

Bernadette said...

Looks AMAZING Karina, I can nearly smell it by looking at the picture! I love your recipes and really love your food photography. Can you share what kind of camera you use for the photos on your blog?

Karina Allrich said...

Thanks, everyone for the lovely comments on this recipe. xox

As for the camera- right now I'm using a Canon Rebel XT- but I'd love to upgrade.


Pastor Adam said...

Karen made this for dessert today (Thanksgiving). It was incredible!

Since this is only my second week of being gluten free and I've never had a gluten free dessert before, I must say that I'm impressed. Thanks!

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