Why You’ll Love This Recipe
This crumble cake is a festive and wholesome twist on classic coffee cake. The juicy apples add sweetness, the cranberries bring a tart pop, and the cinnamon-spiced crumb topping makes every bite irresistible. It’s gluten-free but still light, moist, and fluffy. Whether you’re serving it at the holidays or just baking for yourself, this cake will impress without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Gluten-free all-purpose flour
- Almond flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Milk or non-dairy milk
- Apples, peeled and diced
- Fresh or frozen cranberries
- Lemon juice
For the crumble topping:
- Gluten-free flour blend
- Brown sugar
- Cinnamon
- Unsalted butter, chilled and cubed
Directions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream the butter with brown sugar and granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry mix. Stir until just combined.
- Toss the diced apples and cranberries with lemon juice and fold them into the batter.
- Pour the batter into the prepared pan.
- Prepare the crumble topping by mixing flour, brown sugar, and cinnamon, then cutting in butter until crumbly. Sprinkle over the cake batter.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before slicing and serving.
Servings and timing
This recipe makes about 10–12 servings. The preparation time is around 20 minutes, and the baking time is 45–50 minutes. Cooling time adds an additional 10–15 minutes before serving.
Variations
- Add chopped pecans or walnuts to the crumble topping for extra crunch.
- Use pears instead of apples for a different flavor profile.
- Make it dairy-free by substituting coconut oil or vegan butter and plant-based milk.
- Add orange zest for a fresh citrus note that pairs beautifully with cranberries.
- Turn it into muffins by baking in a muffin tin for 20–25 minutes.
Storage/Reheating
Store the crumble cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm individual slices in the microwave for 20–30 seconds or place in a 300°F (150°C) oven until heated through.
FAQs
Can I use fresh cranberries instead of frozen?
Yes, both fresh and frozen cranberries work well. If using frozen, no need to thaw before adding them.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it covered. The flavors deepen after resting overnight.
What can I use instead of almond flour?
You can substitute almond flour with oat flour or more gluten-free all-purpose flour, though the texture will be slightly different.
How do I prevent the fruit from sinking to the bottom?
Toss the apples and cranberries lightly in flour before folding them into the batter to help them stay evenly distributed.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by ¼ cup without affecting the structure too much, but it may be less sweet.
Is this cake nut-free?
The recipe includes almond flour, but you can replace it with gluten-free oat flour to make it nut-free.
Can I add spices like cloves or ginger?
Absolutely. A pinch of cloves or ground ginger adds warmth and complements the cranberries and apples.
Can I make this recipe vegan?
Yes, substitute eggs with flax eggs, use plant-based milk, and replace butter with vegan butter or coconut oil.
What pan size works best?
A 9-inch square baking pan works well, but you can also use a round springform pan for easier serving.
How can I serve this cake?
It’s delicious as is, but you can also serve it with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Conclusion
This Cranberry Apple Gluten-Free Crumble Cake is a cozy, seasonal dessert that combines sweet, tart, and spiced flavors in every bite. Easy to make and versatile for many diets, it’s the perfect treat to share with family and friends. Whether for the holidays or an everyday indulgence, this cake is sure to become a favorite.
PrintCranberry Apple Gluten-Free Crumble Cake
This Cranberry Apple Gluten-Free Crumble Cake is a cozy, moist dessert combining tart cranberries, sweet apples, and a cinnamon-spiced crumb topping. Naturally gluten-free and full of flavor, it’s perfect for the holidays or an afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk or non-dairy milk
- 1 1/2 cups peeled and diced apples
- 1 cup fresh or frozen cranberries
- 1 tbsp lemon juice
- For the crumble topping:
- 1/2 cup gluten-free flour blend
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, chilled and cubed
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix until just combined.
- Toss diced apples and cranberries with lemon juice, then gently fold into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Prepare the crumble topping by combining flour, brown sugar, and cinnamon. Cut in the chilled cubed butter until the mixture is crumbly.
- Sprinkle the crumble topping evenly over the cake batter.
- Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10–15 minutes before slicing and serving.
Notes
- Add chopped pecans or walnuts to the topping for crunch.
- Make it dairy-free by using plant-based milk and butter substitutes.
- Substitute apples with pears for variation.
- Wrap and freeze for up to 2 months for longer storage.
- Dust fruit with a little flour before folding into batter to prevent sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
