Cranberry Ginger Oat Crumble

Cranberry Ginger Oat Crumble



For Cranberry Filling:

  • 20 oz fresh or frozen cranberries (about 4½ cups)
  • 2 granny smith apples, peeled, cored, and chopped into ½” cubes
  • ⅔ cup coconut sugar
  • 2 Tbsp grated ginger
  • 1 tsp vanilla extract
  • ½ cup water

For Oat Crumble Topping:

  • ½ cup rolled oats
  • ¼ cup chopped pecans
  • 3 Tbsp almond flour
  • 3 Tbsp coconut oil
  • 2 Tbsp coconut sugar
  • ¼ cup maple syrup
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ⅛ tsp salt
  • Pinch of black pepper
  1. Preheat oven to 350°F and grease a 9X9” baking dish with coconut oil.
  2. In a pot on the stovetop, combine all of the filling ingredients: cranberries, apples, coconut sugar, grated ginger, vanilla extract, and water. Simmer on stovetop until cranberries are broken down and mixture is like a thickened compote, about 15 minutes.
  3. In a bowl, combine all of the crumble topping ingredients: oats, chopped pecans, almond flour, coconut oil, coconut sugar, maple syrup, cinnamon, ground cloves, salt, and a pinch of black pepper.
  4. Into a baking dish, pour the cranberry filling and top with oat crumble. Bake for 25-30 minutes until cranberries are bubbling and topping is lightly browned. Let cool for 10-15 minutes before serving — this will help it set.