I received these fresh cranberries from The Cranberry Institute, which was a reminder to get cooking with cranberries while they are in season. I can’t get enough of these tart, crunchy berries this time of year. I decided to cook up a wholesome crumble—packed with fruits, a touch of citrus, and a crunchy, hazelnut-whole grain-spicy crumble topping. It’s healthy enough that you could have it for breakfast with a cup of steaming coffee, and delicious enough that you could serve it for a party dessert. Let the holiday celebrations begin!
Yields 8 servings
- 12 ounces fresh cranberries
- 3 apples, peeled, sliced
- 1 orange, zest and juice
- ½ cup coconut palm sugar (or brown sugar), divided
- 1 cup old-fashioned oats
- ¼ cup whole grain, gluten-free flour (i.e., quinoa, sorghum or millet floor)
- 1/3 cup hazelnuts, chopped
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ½ teaspoon ginger, ground
- Pinch salt (optional)
- ¼ cup coconut oil, melted, cooled
- Preheat oven to 375 F.
- Mix cranberries and apples together in a medium bowl. Add the zest and juice of one orange and the sugar, and toss well.
- Pour filling into a 9-inch pie dish.
- In a small bowl, mix together oats, flour, hazelnuts, cinnamon, cardamom, ginger, and salt (optional). Stir in coconut oil with a fork to make a crumbly mixture.
- Sprinkle crumb topping over cranberry apple filling and bake uncovered for 1 hour.