Cranberry Apple Crumble
|Source||Recipe by Elena Palermo|
|Prep time||35 minutes|
|Cooking time||45 minutes|
|Total time||1 hour, 20 minutes|
Give this sweet, seasonal recipe a try. The fresh cranberries make this crumble pleasantly tart and the oats add a nice crunchy bite. Enjoy with your favorite non-dairy vanilla ice cream and a drizzle of maple syrup.
4 cupsapples (cubed 1/2'' (choose tart apples like Cortland or Northern Spy))
1 tablespoonorange zest
1/4 cuporange juice (freshly squeezed)
1/2 cupapple cider
1 tablespooncinnamon, ground
1 teaspoonnutmeg, ground
2 cupsoats, whole
1/2 cupflour, whole wheat
1/2 cupsugar, brown
1/2 cupbutter, non-dairy (cold)
Preheat oven to 350 degrees F. Grease an 8’’x8’’ baking pan with oil or non-dairy butter and set aside. In a large bowl, combine apples, cranberries, orange zest, orange juice, apple cider, cinnamon, nutmeg, vanilla and salt. Toss to coat the apples and cranberries and set aside to marinate for 10-15 minutes.
In another large bowl, combine oats, flour, sugar and butter. Using clean hands, mix dry ingredients, incorporating the butter slowly until you have an even, crumbly texture. At this point the mixture should not feel dry. In a smaller bowl, reserve ½ cup of the oat mixture for topping, and set aside. Once the apple cranberry mixture has sat for 10 minutes, add to oat mixture and stir to combine. Add mixture to baking pan and top with reserved oats. Bake for 45 minutes or until the apples are tender, liquid is bubbling, and top is golden brown and crunchy.