Cranberry Apple Breakfast Crumble
Seasonally fresh cranberries and apples are the stars in the this sweet and tart breakfast dish.
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Servings: 0
Ingredients
- 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
Instructions
- 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.