Cranberry Apple Breakfast Crumble
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
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
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, and finish with a sprinkle of coconut sugar, if using.
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 yoghurt or coconut kefir for breakfast, or with a bit of coconut ice cream for dessert
Recipe by Megan Horsley
Megan Horsley is a Registered Holistic Nutritionist and Personal Trainer and works with clients in her private practice, Megan Horsley Wellness. For more information on services and recipes, visit her website: https://meganhorsley.com/