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Cranberry Apple Gluten-Free Crumble Cake

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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.

Ingredients

  1. 1 1/2 cups gluten-free all-purpose flour
  2. 1/2 cup almond flour
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1 tsp ground cinnamon
  7. 1/4 tsp ground nutmeg
  8. 1/2 cup unsalted butter, softened
  9. 1/2 cup brown sugar
  10. 1/3 cup granulated sugar
  11. 2 large eggs
  12. 1 tsp vanilla extract
  13. 1/2 cup milk or non-dairy milk
  14. 1 1/2 cups peeled and diced apples
  15. 1 cup fresh or frozen cranberries
  16. 1 tbsp lemon juice
  17. For the crumble topping:
  18. 1/2 cup gluten-free flour blend
  19. 1/3 cup brown sugar
  20. 1/2 tsp ground cinnamon
  21. 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.

  1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix until just combined.
  5. Toss diced apples and cranberries with lemon juice, then gently fold into the batter.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Prepare the crumble topping by combining flour, brown sugar, and cinnamon. Cut in the chilled cubed butter until the mixture is crumbly.
  8. Sprinkle the crumble topping evenly over the cake batter.
  9. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
  10. 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

Find it online: https://thefamilycooking.com/cranberry-apple-gluten-free-crumble-cake/