Sweet & tart Cranberry Apple Crumble topped with an oat & hazelnut topping. Gluten free + Dairy Free + Vegan
Yeah so Thanksgiving is NEXT WEEK and I’m just sitting here now trying to figure out how we’re already halfway through November 2016.
This month in particular has really gotten away from me. I’ve been trying my best to just keep my head down and get as much work done as I possibly can. Mike & I will be heading back to Arizona in a couple of days to spend Thanksgiving with my family. I wanted to make sure that I wouldn’t be stressing about getting posts done while meeting up with old friends so I’ve been in such a frenzy trying to get everything done in time. Between that and all the election coverage that has been going on these past few weeks have passed by in one political cranberry orange flavored blur. Craziness!
So yeah.
We’re almost to the other side now – of Thanksgiving that is. It’s been one crazy mess of a year so far and now I’m ready to sit back, spend time with family and catch up with old friends over coffee. And crumble! Cranberry apple crumble!
Cranberry Apple Crumble
Have you got your Thanksgiving menu planned yet? If not than I’d highly recommend you shoot for crumble. I mean, pies are always a good idea, but after an entire day of cooking and cleaning you might not want something quite so high maintenance. Crumbles are everything but high maintenance while still being an impressive dessert that everyone loves.
Plus, crispy crumble toppings are better than most things in life. Whenever I make crumble myself I always try to make a little extra crumble because I know I’m going to be pinching a bit off the top every time I walk by. I just can’t help it! It’s never a good feeling when I realize my drive-by crumble snacking has become too obvious and there are large gaps of topping missing in a few places. Whoops!
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Cranberry Apple Crumble
Sweet & tart Cranberry Apple Crumble topped with an oat & hazelnut topping. Gluten free + Dairy Free + Vegan
Ingredients
Cranberry Apple Base
- 4 large bramley or granny smith apples, peeled and diced
- 2 cups | 180 grams fresh cranberries
- zest of 1 orange
- 1/4 cup | 115 grams freshly squeezed orange juice
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Oat Crisp Topping
- 1 cup | 90 grams certified gluten free rolled oats oats
- 1 cup | 90 grams certified gluten free oat flour
- 1/4 cup | 35 grams chopped hazelnuts
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup | 60 grams melted coconut oil
- 1/4 cup | 65 grams maple syrup
Instructions
- Preheat the oven to 350F/180C. Grease a 9x13 baking dish.
- In a large sauce pan add everything needed for the cranberry apple base. Set over a medium heat and stir occasionally for about 10 minutes. After the fruit has softened and broken down, spread the mixture over the bottom of your prepared baking dish and set aside to make the crumble topping.
- Place the rolled oats, oat flour, hazelnuts, cinnamon and salt in a large bowl. Mix together. Stir in the melted coconut oil and the maple syrup until you have a crumbly, but combined mixture.
- Spread the oat mixture over the fruit and cover them evenly. Bake for 30-35 minutes until the topping is browning slightly. Let stand for 10-15 minutes to cool before serving.
Shaili says
Also will it be ok to use 12×8 baking pan? This recipe looks amazing, would love to try.
Sarah Nevins says
That should be no problem – hope you live it!
Lily morrison says
Can’t wait to try this
Sarah Nevins says
Hope you love it!
Doreen says
So I had fresh cranberries that had not been used since Thanksgiving. So as to not waste them and since I’m not shopping due to the coronavirus, I searched for a recipe that used ingredients I had at home. I used white flour and did not use any nuts. I included the skin of the orange, as well as what was left, after squeezing the orange to make the juice. It is delicious.
Sarah Nevins says
Yay! I love how flexible crumbles are – such a great way to use up fruit and hard to get wrong. So glad you enjoyed it! Thanks for coming back to let me know how it went and sharing what you did differently!
Jennifer Fascetti says
Can I sub almonds for the hazrlnuts?
Sarah Nevins says
Totally! Hope you love it!
Titi says
Can I replace the maple surup with sugar if yes how much. Thx
Sarah Nevins says
Hi Titi! That’s no problem at all! For the filling you’ll need about the same amount of sugar, maybe an extra tablespoon or so. For the crumble topping you’ll need about 1/2 cup sugar at least. Hope that helps!
Shaili says
What can I substitute in place of Coconut oil? Will vegetable oil work like sunflower oil? Olive oil or butter?
Sarah Nevins says
Hi Shaili! Butter would be the best substitute here
Amanda says
This looks wonderful! Adding the ingredients to my shopping list.
Sarah says
Hope you like it!
Rebecca @ Strength and Sunshine says
This is such a lovely crumble! I long the sweet and sour tang together!
Sarah says
Thanks Rebecca!