Vegan Cranberry Apple Crumble Recipe | Desi~licious RD

This Cranberry Apple Crumble recipe is a sweet and tart delight! It’s easy to make, vegan, gluten-free and packed full of nourishing ingredients. Yup, it’s my Desi~licious healthier spin on dessert, using wholegrain oats, relying on the sweetness and flavour of dried cranberries, apples and coconut. And guess what? It isn’t loaded with added sugar either! No matter what season, this luscious recipe will satisfy that sweet tooth.

I must say, this recipe took quite a few attempts before I nailed it. My goal was to make the ingredients list as wholesome and nutritious as possible – without compromising on taste. God knows it has to be stellar to compete with apple pie and cranberry crumble 🙂

I’m stoked to declare that this cranberry apple crumble recipe is downright heavenly. I mean, seriously, how can you go wrong with apples, cranberries and coconut?! 

How To Make Cranberry Apple Crumble – Step By Step

1. Begin by preheating the oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine the oats, coconut flour, 1/4 tsp cinnamon, coconut sugar, and chopped almonds. I’ve kept the almonds rough and rustic to enjoy the crunch.
3. Now mix in the melted coconut oil until well combined. The mixture should be crumbly, but the coconut oil should be evenly distributed.
4. In a small saucepan, add dried cranberries and water. Bring to boil and simmer on low heat for 4-5 minutes or until the cranberries are soft and plump. Dried cranberries are a good source of dietary fibre – 2.3 grams per serving (40-gram serving). They have similar sugar content as other dried fruits, like raisins and dried cherries.  
5. Now prepare the apples. I am using local Ontario Fuji apples. Besides being one of the sweetest apple variety, they’re firm and hold well in baking recipes. You could use honey crisp or ambrosia too. They work just as well. Chop the apples into small to medium pieces.
6. Transfer the chopped apples to a 12 X 8-inch rectangular covered baking dish or pan. Sprinkle with the remaining cinnamon, which is a great way to sweeten foods and reduce your intake of added sugar.
7. Right about now, your cranberries should be done – Time to blend! Add to a small blender and use the pulse function. There’s no need to over blend, some lumpy, soft bits are fine and add to the personality of the dish. You should end up with a jam-like consistency – which is perfect because we’re going to spread this over the apples. 
8. Now it’s time to add the crumbly oaty coco-nutty mixture on top of the apples. Use your hands to flatten the topping, so it’s nicely packed.
9. Bake for 30 minutes with the lid on. Then remove the lid and bake for an additional 15 mins to get a heavenly golden topping. If only you could smell the scent in my kitchen! Heavenly!
10. Cool for 5 minutes – if you can wait that long! Serve while warm and savour every bite!

Cranberry Apple Crumble Recipe – Nutrition Highlights

Reduced in added sugar: You’ll notice, unlike typical crumble recipes, I haven’t added any extra sugar to make the cranberry sauce. The recipe is certainly sweet enough with the apples, cranberries and we have a bit of coconut sugar in the crumble too. Cranberries are naturally sweet, are cholesterol and fat-free, and very low in sodium. Along with the apples, they offer a perfect blend of tart and sweet flavours. 

Rich in fibre: As a healthy whole grain, oats are a rich source of fibre. Beta-glucan, a specific type of fibre, has shown to help lower cholesterol levels and prevent cardiovascular disease. We know, foods rich in fibre can help control blood sugar. Plus, if you’re after a gluten-free crumble recipe – this is it! 

Rich in vitamins, minerals and a plethora of antioxidants: We know fruits provide buckets loads of nutrition – including fibre. You’ve probably heard me say, fruits are nature’s candy. Plus, there’s plenty of research supporting that regular intake of fruits is linked to a reduced risk of several chronic diseases. Yay to apples and cranberries! Did you know, dried cranberries provide vitamins, minerals and antioxidants that promote good heart health and may help prevent UTIs.

Desi~licious Top Tips For Making Cranberry Apple Crumble – Step By Step

• When making the cranberry sauce, avoid drying out the liquid completely. Cook the cranberries on medium heat and simmer. Some leftover liquid is great. It will help when blending the cranberries. 
• Reduce the added sugar further in this recipe by adding less brown sugar to the crumble topping.
• Let’s not waste the important fibre by peeling the apples. Core and chop them into small/medium pieces. Once they bake, they’ll be nice and soft.
• Chop the almonds by hand instead of using a food processor. Trust me, you’ll love the crunch!
• Store in an airtight container in the fridge for 3-4 days. 
• Looking for a nut-free alternative? Swap the almonds for chia or hemp seeds.
• I like my cranberry and apple crumble to have slightly crunchy apples, so 45 mins in the oven is enough time. If you prefer softer apples in your crumble, bake for longer.
• Store apples in a cool, dark place or keep them in the refrigerator crisper, in a plastic bag. The saying one bad apple spoils the bunch is true. If you notice one is bruised, pull that out to eat first; simply cut away the bruise.
• Lighten up your baking: when a recipe calls for oil, substitute half with smooth applesauce. There will be fewer calories and no difference in taste although baking times may vary slightly.

More Cranberries Recipes You May Like

1. Easy Roasted Brussels Sprouts Recipe With Sweet Potatoes & Cranberries
2. No-Bake Cranberry Energy Bites
3. Veggie Dip

I’d love to hear from you! What’s your favourite way to enjoy cranberries and apples? How do you curb that sweet tooth? Have you tried my Cranberry Apple Crumble recipe? Leave me a comment below!

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.

Desi~liciously Yours,

Shahzadi

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Vegan Cranberry Apple Crumble Recipe | Desi~licious RD

This Cranberry Apple Crumble recipe is a sweet and tart delight! It’s easy to make, vegan, gluten-free and packed full of nourishing ingredients. Yup, it’s my Desi~licious healthier spin on dessert, using wholegrain oats, relying on the sweetness and flavour of dried cranberries, apples and coconut. And guess what? It isn’t loaded with added sugar either! No matter what season, this luscious recipe will satisfy that sweet tooth.

• 1 cup rolled oats
• ¼ cup coconut flour
• 1 tbsp coconut sugar
• 1 tsp cinnamon
• ½ cup almonds (plain)
• ¼ cup coconut oil (cold-pressed, organic, melted)
• 1 cup water
• 1½ cups dried cranberries
• 2 apples (fuji, washed)

1. Begin by preheating the oven to 350 degrees Fahrenheit.

2. In a medium bowl, combine the oats, coconut flour, 1/4 tsp cinnamon, coconut sugar, and chopped almonds. I’ve kept the almonds rough and rustic to enjoy the crunch.

3. Now mix in the melted coconut oil until well combined. The mixture should be crumbly, but the coconut oil should be evenly distributed.

4. In a small saucepan, add dried cranberries and water. Bring to boil and simmer on low heat for 4-5 minutes or until the cranberries are soft and plump. 

5. Now prepare the apples. Core, and chop into small/medium pieces.

6. Transfer the chopped apples to a 12 X 8-inch rectangular covered baking dish or pan. Sprinkle with the remaining cinnamon.

7. Right about now, your cranberries should be done – Time to blend! Add to a small blender and use the pulse function. There’s no need to over blend, some lumpy, soft bits are absolutely fine and add to the personality of the dish. You should end up with a jam-like consistency – which is perfect because we’re going to spread this on the apples.

8. Now it’s time to add the crumbly oaty coco-nutty mixture on top of the apples. Use your hands to flatten the topping, so it’s nicely packed.

9. Bake for 30 minutes with the lid on. Then remove the lid and bake for an additional 15 mins to get a heavenly golden topping.

10. Cool for 5 minutes. Serve while warm and savour every bite!

• When making the cranberry sauce, avoid drying out the liquid completely. Cook the cranberries on medium heat and simmer. Some leftover liquid is great. It will help when blending the cranberries. 
• Reduce the added sugar further in this recipe by adding less brown sugar to the crumble topping.
• Let’s not waste the important fibre by peeling the apples. Core and chop them into small/medium pieces. Once they bake, they’ll be nice and soft.
• Chop the almonds by hand instead of using a food processor. Trust me, you’ll love the crunch!
• Store in an airtight container in the fridge for 3-4 days. 
• Looking for a nut-free alternative? Swap the almonds for chia or hemp seeds.
• I like my cranberry and apple crumble to have slightly crunchy apples, so 45 mins in the oven is enough. If you prefer soft apples, bake for longer.
• Store apples in a cool, dark place or keep them in the refrigerator crisper, in a plastic bag. The saying one bad apple spoils the bunch is true. If you notice one is bruised, pull that out to eat first; simply cut away the bruise.
• Lighten up your baking: when a recipe calls for oil, substitute half with smooth applesauce. There will be fewer calories and no difference in taste although baking times may vary slightly.

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