Apple Cranberry Crumble

Apple-Cranberry-Crumble WB


Apple Cranberry Crumble

  • Author: Adapted from WheatBelly.com
  • Yield: 9 1x
  • Category: Dessert


  • Crust and crumble topping: 3 cups LC-Blanched Almond Meal Flour
  • 1 stick (8 tablespoons) butter, softened
  • 1 cup LC-Natural Sweet White
  • 11/2 teaspoons ground cinnamon
  • 1 tablespoon molasses
  • 11/2 teaspoons vanilla extract
  • Dash sea salt
  • Filling: 16 ounces cream cheese, softened
  • 2 large eggs
  • 1/2 cup LC-Natural Sweet White
  • 1 Granny Smith apple (or other variety)
  • 1 teaspoon ground cinnamon
  • 1 cup fresh cranberries


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine almond meal flour, butter, sweetener, cinnamon, molasses, vanilla and salt, and mix.
  3. Grease a 9-1/2 inch tart or pie pan.
  4. Using approximately 1 cup of the almond meal flour mixture, form a thin bottom crust with your hands or a spoon.
  5. In another bowl, combine cream cheese, eggs and sweetener. Mix with spoon or mixer at low speed.
  6. Pour into tart or pie pan.
  7. Core apple and slice into very thin sections. Arrange in circles around the edge of the cream cheese mixture, working inwards.
  8. Distribute cranberries over top, then sprinkle cinnamon over entire mixture.
  9. Gently layer remaining almond meal mixture evenly over the top.
  10. Bake for 30 minutes or until topping is lightly browned.

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