Cranberry Apple Crumble Tart: paleo, keto and vegan friendly!

Updated: Dec 7, 2020

This paleo, keto and vegan friendly Cranberry Apple Crumble Tart is the perfect alternative to traditional holiday pies that are loaded with refined sugar and other questionable ingredients!

ALMONDS are packed with a potent mix of fiber, nutrients and protein that have been shown to help reduce fatigue and feelings of hunger between meals.

GALA APPLES are rich in fiber, which has been shown to help lower cholesterol and support healthy digestion.

MAPLE SYRUP contains over 24 antioxidants, with more compounds being found in dark maple syrup in comparison to lighter varieties.

Cranberry Apple Crumble Tart

INGREDIENTS - see measurements below

- whole cranberries

- gala apples

- duxbury saltworks sea salt

- raw local honey

- pure vermont maple syrup

- slivered almonds

- almond flour

- almond meal

- coconut oil


Preheat oven to 350 degrees.

Press 3 cups shortbread crust into a 9" round pan lined with parchment paper until mixture is evenly compact.

Poke the pressed shortbread crust with the end of a wooden spoon creating indents every 1/2" throughout the pan and bake for 20 minutes

Remove pan from oven and top the warm crust with 2-3 cups cranberry apple chutney and let cool.

Top with 1-2 cups almond crumble topping and slice before serving.

For the shortbread crust....


3 cups almond flour

3 tbsp coconut oil, melted

1 1/2 tbsp rugged ridge forest wood fired maple syrup

1 1/2 tbsp raw local honey (or extra maple to make it vegan)

1/4 tsp duxbury saltworks sea salt


Combine the almond flour and duxbury saltworks sea salt in food processor and pulse to combine. Slowly add the maple syrup, raw local honey and coconut oil, pulsing food processor as you go.

For the cranberry apple chutney....


2 cups whole cranberries

2 cup gala apple, peeled and chopped

1 cup water

1/2 cup+ raw local honey (or maple to make it vegan)

1/4 tsp duxbury saltworks sea salt

6 drops orange essential oil (or 1 tbsp orange juice)


Combine all ingredients in a sauce pot, cover and heat over medium heat for approximately 15-20 minutes, or until fruit is easily mashed with a whisk. Add additional honey to taste and cooking with the lid off, stirring often, until most of the liquid has been cooked off and a thick, chunky chutney has formed.

For the almond crumble topping....


1 cup slivered almonds

1 cup almond meal

1/2 cup coconut oil, melted

1/4 cup rugged ridge forest wood fired maple syrup

1/8 tsp duxbury saltworks sea salt


Combine slivered almonds, duxbury saltworks sea salt and almond meal in food processor and pulse to combine. Slowly add the maple syrup and coconut oil, pulsing food processor as you go.

Find more holiday recipes in our Friendsgiving Feast blog post!

Shop our expanded collection of gifts

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