Name: Cranberry Apple Gluten-Free Crumble Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups gluten-free all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup butter (or dairy-free alternative), softened; 3/4 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 2 apples, peeled, cored, and chopped; 1 cup fresh or frozen cranberries; 1/2 cup rolled oats (certified gluten-free); 1/3 cup sugar (white or coconut); 1/3 cup gluten-free flour (for crumble); 1/4 cup butter (for crumble)

Why You’ll Love This Recipe

This cake brings together the tart brightness of cranberries and the natural sweetness of apples, all wrapped in a soft, gluten-free cake. The crumb topping adds texture and richness, making it irresistible. It’s a crowd-pleasing dessert that’s easy to make and caters to those avoiding gluten without compromising on flavor. Plus, it pairs beautifully with coffee or tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gluten-free all-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Butter (dairy-free butter can be used if needed)
Brown sugar
Eggs
Vanilla extract
Apples (peeled, cored, and chopped)
Fresh or frozen cranberries
Rolled oats (ensure they are certified gluten-free for gluten-free diets)
Sugar (white or coconut sugar for a less refined option)

Directions

Preheat your oven to 350°F (175°C) and grease a baking pan or line it with parchment paper.
In a medium bowl, mix the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped apples and cranberries until evenly distributed.
Pour the batter into the prepared baking pan and spread evenly.
In a separate bowl, make the crumble topping by combining oats, sugar, flour, and butter. Mix until crumbly.
Sprinkle the crumble mixture evenly over the top of the batter.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 15 minutes before serving.

Servings and timing

This recipe makes approximately 8–10 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Cooling time: 15 minutes
Total time: 1 hour 15 minutes

Variations

Swap cranberries with blueberries or raspberries for a different fruity twist.
Add chopped nuts like pecans or walnuts to the crumble topping for extra crunch.
Use coconut oil instead of butter for a dairy-free option.
Add orange zest to the batter for a citrusy aroma.
Top with a simple glaze made from powdered sugar and lemon juice for added sweetness.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm slices in the microwave for 15–20 seconds or in a preheated oven at 300°F (150°C) for 5–10 minutes to maintain the crumbly texture.

FAQs

What kind of apples work best in this cake?

Tart-sweet varieties like Granny Smith, Honeycrisp, or Fuji work well, as they hold their shape and balance the cranberries’ tartness.

Can I use dried cranberries instead of fresh?

Yes, but soak them in warm water for 10 minutes to plump them up before using.

Is this cake suitable for freezing?

Yes, you can freeze it. Wrap tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature.

Can I make this cake dairy-free?

Absolutely. Substitute the butter with dairy-free alternatives like coconut oil or vegan butter.

How do I know the cake is done baking?

Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready.

Can I make this recipe into muffins?

Yes, divide the batter into muffin tins and bake for 20–25 minutes, checking for doneness with a toothpick.

What kind of gluten-free flour should I use?

Use a gluten-free all-purpose blend that includes xanthan gum or add ½ teaspoon of xanthan gum if your blend doesn’t include it.

Can I reduce the sugar in this recipe?

You can reduce the sugar slightly, but it may affect the texture and sweetness. Reducing by up to ¼ cup is usually safe.

Does the crumble stay crunchy after storing?

It may soften slightly over time. Reheating in the oven can help restore some of the crunch.

Can I make this ahead of time?

Yes, this cake can be made a day in advance. Store it covered at room temperature or in the fridge.

Conclusion

This Cranberry Apple Gluten-Free Crumble Cake is the ultimate treat for cooler months, offering a balance of tart and sweet flavors with a cozy, spiced cake base and a crunchy topping. It’s simple to make, adaptable, and sure to impress guests or satisfy a weeknight dessert craving. Whether you’re gluten-free or just looking for a comforting seasonal bake, this recipe deserves a spot in your kitchen.

Cranberry Apple Gluten-Free Crumble Cake