I had a bunch of cranberries and Cortland apples leftover from Thanksgiving baking, so I came up with this apple cranberry crumble as a yummy way to use them up!
Apple Cranberry Crumble
5 large apples
1 1/2 cup fresh cranberries
1/2 cup softened butter
1/2 cup coconut nectar (honey or maple syrup would also work)
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup gluten-free oats
1 cup gluten-free oat flour
- Preheat oven to 375 °F
- Slice apples (no need to peel them!) and put into a 9×13 pan or baking dish. Mix in cranberries.
- In a separate bowl, combine butter, coconut nectar, vanilla extract and cinnamon.
- Stir in gluten-free oats and gluten-free oat flour.
- Spread mixture evenly on top of apples & cranberries.
- Bake for 45 minutes.
I prefer to eat this cold, so I let it sit in the refrigerator overnight before digging in!