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Cranberry Apple Hazelnut Crumble


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This fruit-forward, seasonal Cranberry Apple Hazelnut Crumble is easy as can be, plus it’s low in sugar, packed with whole grain goodness, and is completely plant-based (vegan).


Scale

Ingredients

Fruit Filling:

  • 10 ounces fresh or frozen cranberries, unsweetened
  • 3 medium apples, peeled, sliced
  • 1 orange, zest and juice
  • ½ cup coconut palm sugar or brown sugar

Whole Grain Crumble Topping:


Instructions

  1. Preheat oven to 375 F.
  2. Add cranberries and apples to a 9-inch pie dish. Add the zest and juice of one orange and the brown sugar, and toss well.
  3. In a small bowl, mix together oats, flour, hazelnuts, cinnamon, cardamom, ginger, and salt (optional). Stir in oil with a fork to make a crumbly mixture.
  4. Sprinkle crumb topping over cranberry apple filling and bake uncovered for 45-55 minutes, until golden brown.

Notes

To make this recipe gluten-free. substitute gluten-free flour blend for the whole wheat flour.

  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 240
  • Sugar: 19 g
  • Sodium: 4 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Protein: 3 g

Keywords: cranberry crumble, hazelnuts, fruit forward dessert, vegan dessert