As I write this, Toronto is experiencing a mini heat wave and the sun is shining! It still feels a bit funny to be writing about fall-inspired recipes but considering how quickly Toronto’s weather can change, it’s only a matter of time before the chill will be back—sorry, but you know it’s true!
In any case, you will want to make this tasty and tart cranberry and apple filled breakfast crumble because it’s so good you’ll have to remind yourself you’re eating breakfast and not dessert. Packed with satiating fibre and the sweetness of fall’s bounty, this will be a new favourite in your household. The nice thing is that you can easily switch out the fruit for more seasonal options like strawberries, blueberries, raspberries, peaches, and so on, as the seasons change.
I love cooking this in a cast iron pan because of how it conducts heat and gets the fruit nice and jammy. But, you can of course use whatever pie dish or pan you have on hand. For easier clean up, you can line the pan with parchment paper.
I love a good crusty top on my crumbles, which is why I added a bit of coconut sugar on top of the crumble. If you want to opt out of the added sugar, you can, as you’ll still get a bit of a crusty top to your crumble.
Serving this crumble with a dollop of coconut kefir is my absolute favourite way to have this. The slightly sour tartness of the probiotic-rich kefir compliments the sweet fruit really nicely. If you want a super simple, seasonal dessert, serve this with a scoop of vanilla ice cream after baking.
Cranberry Apple Breakfast Crumble
- 3 cups cranberries
- 2 small apples peeled and cubed
- zest of one lemon
- Juice of 1/2 lemon
- 1/4 cup maple syrup
- 1 tsp tapioca starch
- 1 cup alternative milk
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cup oats
- 1 cup gluten-free flour oat flour, etc.
- 5 tbsp chilled coconut oil
- pinch of salt
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- A sprinkle of coconut sugar
- Preheat the oven to 375F.
- Spread apples and cranberries over the bottom of a baking dish, such as a pie dish.
- Mix together all wet ingredients and pour over the fruit.
- Mix together all dry ingredients with the chilled coconut oil until a sandy, loose crumble topping comes together. Sprinkle the crumble topping over the fruit, evenly. Optional: sprinkle the coconut sugar over top for extra crunch and sweetness.
- Bake for 30-40 minutes until fruit is bubbling up the sides of the dish.
- Broil for 1-2 minutes under 400F to brown the top lightly.
- Enjoy with a scoop of yogurt or coconut kefir for breakfast, or with a bit of coconut ice cream for dessert.