Ingredients
For the base:
- 200 g fresh cranberries
- 2 medium oranges, peeled and chopped
- 2 apples, peeled, cored and diced (I like Elstar or Braeburn)
- 2 tablespoons arrowroot powder (or other plant-based starch)
- 1/4 soft brown sugar (I recommend GEPA organic mascabado sugar) (35 g)
- 4 tablespoon pure maple syrup
- 1/4 teaspoon sea salt
For the topping:
- 1 cup old-fashioned oats (100 g) (choose certified gluten-free, if needed)
- 1/3 cup coconut oil, melted (60 g)
- 1/4 soft brown sugar (I recommend GEPA organic mascabado sugar) (35 g)
- 1 pinch pure vanilla powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- pinch of nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup walnuts, coarsely chopped
Instructions
- Preheat the oven to 350°F / 160°C. Lightly oil a baking dish (I use a rectangular 22cm x 28cm baking dish, but a 22 cm x 22 cm square dish also works fine).
- In a large bowl, mix together the base ingredients and distribute evenly in the prepared baking dish (for less clean-up, you can also mix everything together right in the baking dish!).
- In a medium mixing bowl, mix together the topping ingredients. Sprinkle the topping evening over the cranberry-orange-apple mixture.
- Bake for 45 to 50 minutes, until the fruit mixture bubbles and cranberries begin to pop. Remove from oven and allow to cool slightly. Serve and enjoy!
Nutrition
Notes
- I used Spanish Valencia oranges as they don’t have seeds or a lot of pith. They are deliciously sweet, making them perfect for this dish. Cara Cara Navels are also a nice choice.