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!

Just love the power of cranberries—packed with phytochemicals linked with their bright red color.

Just love the power of cranberries—packed with phytochemicals linked with their bright red color.

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Dish up this dessert while it’s warm. I love it served with coffee.

Yields 8 servings

Cranberry Apple Hazelnut Crumble (Vegan, Gluten-Free)
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Ingredients

  • 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

Instructions

  1. Preheat oven to 375 F.
  2. Mix cranberries and apples together in a medium bowl. Add the zest and juice of one orange and the sugar, and toss well.
  3. Pour filling into a 9-inch pie dish.
  4. 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.
  5. Sprinkle crumb topping over cranberry apple filling and bake uncovered for 1 hour.
6.6.15
http://sharonpalmer.com/22094-2/

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