Cranberry Apple Crumble
A WARM – filling Winter Breakfast idea!
Makes 6 servings
- 2 lbs apples, peeled, cored and chopped
- 1 1/2 cup fresh cranberries
- 1 Tbsp orange zest
- 1 tsp cinnamon
- 1 tsp nutmeg
- Additional zest from one orange
- 4 packets stevia extract (or other sweetener of choice)
For the crisp topping:
- 2 Tbsps coconut oil
- 1/4 cup sunflower seeds
- 1 cup gluten-free rolled oats
- 2 Tbsps maple syrup
- 1/2 cup pecans, chopped
- 1/2 cup almond flakes
Preheat the oven to 350F.
In a large bowl, mix the apple pieces, cranberries, orange zest, cinnamon, nutmeg, orange zest and stevia.
Stir to combine, then pour all the fruit filling into an oven proof dish covered with a lid and cook in the oven for about 15-20 minutes. Don’t overcook it as we still want the fruit to be a bit crunchy in texture.
Meanwhile, prepare the crumble, in a separate bowl. Stir in the oats, sunflower seeds, pecans, almond flakes, maple syrup and coconut oil. Using your hands, mix well to get all combined and coated evenly.
Place the crisp mix on a baking tray lined with parchment paper and roast in the oven for 15 minutes.
After 15 minutes, when the fruit mix is bubbly, take it from the oven, and cover it with the crispy oatmeal and nuts mixture.
Return it to the oven for 5 minutes more.