Name: Gluten-Free Holiday Cranberry Chutney Crumble Dessert
Cook time: 1 h 15 min
Yield: 8, 8x8 baking dish
Cuisine: Vegan
Ingredients: 1/2 tsp baking powder; 1/2 tsp cinnamon; 4 tablespoons almond butter; 1 tsp ginger; 1 cup maple syrup; 1 cup water; 1 tbsp cinnamon; 1 cup golden raisins; 12 oz bag fresh cranberries; 1 small to medium onion, diced; 1 green apple, diced; 1/2 cup celery, sliced (about 1 large rib); 1/2 cup gluten-free rolled oats; 1/4 cup raw almonds or almond meal; 1/4 cup all purpose gluten-free flour; 1 tbsp coconut sugar (can also use brown sugar)

Gluten-Free Holiday Cranberry Chutney Crumble Dessert

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Vegetables for dessert?! You won't even notice them in my sweet and crumbly Gluten-Free Holiday Cranberry Chutney Crumble Dessert!
Vegan, Gluten-free, Soy-free, Oil-free

By: Liz Madsen (via Zardyplants)

Original Publish: Nov 21, 2019

Last Updated: Mar 1, 2026

Cook: 1 hrs 15 mins

Yields: 8, 8x8 baking dish

Nutrition Facts

256 Calories

Instructions

In a large saucepan, combine cranberries, raisins, maple syrup, spices, and water. Bring to a boil then turn down the heat to medium and let cook, uncovered, for about 15 minutes or until the cranberries start to pop.
Reduce the heat to a medium simmer and stir in the apple, onion, and celery. Simmer about 10 more minutes.
Next preheat the oven to 375 degrees F (190 degrees C) and prepare your crumble topping. Mix the dry ingredients in a medium bowl and then work in the almond butter. You can stir it in at first but I highly recommend using your hands and working it in. Your clumps will be smallish (around the size of peas) and dry but not powdery dry. They will get crispy in the oven.