What a combination! This apple crumble is made with juicy pieces apples and tart cranberries surrounded by a deliciously crisp crumble made with oats and whole wheat spelt flout, raw cane sugar, maple syrup and cinnamon. It’s the perfect autumn dessert. I absolutely love this combination of flavors!
Cranberry Apple Crumble – something everyone loves!
It’s almost certain that everyone can be won over with apple crumble. Whether it’s Oma’s traditional apple crumble cake, or a less sweet apple crumb cake. Apples baked in desserts are simply good. And this recipe is no different. The basics are the same, but instead this version has the addition of fresh cranberries — which are popping up more and more in supermarkets — and although it contains butter and sugar, it also has some redeeming qualities which don’t sacrifice taste. This is a dessert after all!
A sweet treat with lots of good for you things too!
Whole wheat spelt flour as well as fine cut mixed oats add a nutritious element to this dessert. I like to use an organic fine cut oat mix which is made with whole grain oats, barley and spelt, as well as some seeds (linseeds, sesame and sunflower seeds). It adds an extra element of flavor, texture and natural goodness. For the sweetener, I like organic raw cane sugar, as it is unrefined and adds a caramel note, plus pure Canadian maple syrup, which is simply a must as part of my Canadian upbringing. For the warming effect, which is also good for the soul, it’s spiced with cinnamon, nutmeg and vanilla.
Sweet but not too sweet, I hope you enjoy this simple cranberry apple crumble recipe as much as I do. This dessert is terrific served on its own, or with a dollop of vanilla ice cream, whipping cream, vanilla sauce or even some toasted nuts. If you want the apple crumble to be vegan, then replace the butter with vegan margarine or other alternative.
This cranberry apple crumble recipe can be served in porcelain ramekins (which is my favorite for serving guests) or in a square casserole dish (20 x 20cm).
Cranberry Apple Crumble
For the filling:
- 1 large apple, peeled and finely chopped (200 g)
- 1 cup fresh cranberries (or frozen) (100 g)
- 1/2 cup soft brown sugar (Muscovado) (80 g)
- 1/8 teaspoon sea salt
- 1 tablespoon arrowroot powder (or other starch)
- 2 tablespoons water
- 2 tablespoons unsalted butter (30 g)
- 1/8 teaspoon vanilla
- pinch ground nutmeg
For the base and crumble topping:
- 1 1/4 cup fine cut oats (125 g) (I like mixed oats with seeds)
- 1 cup whole wheat spelt flour (115 g)
- 1/2 teaspoon salt
- 60 g soft brown sugar (Muscovado)
- 1 tsp cinnamon (Ceylon)
- 1/4 tsp nutmeg
- 85 g unsalted butter, melted
- 2 tablespoons pure maple syrup
Preheat the oven to 325°F / 170°C degrees and grease 6 ramekins (Crème Brûlée forms with 9cm) with butter (alternatively use a 20 x 20 cm square casserole dish).
In a medium saucepan, add the apple, cranberries, brown sugar, and salt. Cook over medium-high heat, stirring often, until apple is tender and cranberries burst, about 6-7 minutes.
Whisk together the arrowroot powder and water in a small bowl, and stir into apple mixture. Cook, stirring often, until the mixture thickens, about 1 minute.
Remove from the heat; stir in the butter, vanilla and ground nutmeg. Stir mixture, and set aside while you prepare the rest.
In a medium bowl, add the oats, flour, salt, sugar, cinnamon and nutmeg; whisk together to combine. Add the melted butter and maple syrup and stir until combined.
Press half of the crumble mix into the bottoms of the prepared ramekins.
Evenly distribute the apple-cranberry mixture between the ramekins. Sprinkle each with the remaining crumb mix.
Transfer to the oven and bake the the preheated oven for 25 minutes (up to 35 minutes if using a casserole) until the top is golden brown and the juices of the fruit is bubbling.
Serve warm and enjoy!
- If you are preparing this in the casserole, you can also make this as crumble bars. Just line the greased casserole with parchment paper, then allow to cool fully before removing from the baking dish and slicing.
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