This cranberry apple crumble recipe is the ultimate desert on a chilly winter’s night. We recently cycled by the cranberry fields when they were drowned with water, creating a sea of pink. Workers were knee deep in the field, gathering up the floating berries. While Vancouver may not have tropical fruits growing in our backyard, various types of berries are always in season. We love the mix of sweet and tartness in this cranberry apple crumble recipe and for an extra bonus, it’s gluten-free and made with low calorie natural sweeteners like Truvia. Cranberries are good for the treatment of urinary tract infections because they’re an excellent source of vitamin C, dietary fiber, and manganese, as well as a good source of vitamin E, vitamin K, copper and pantothenic acid. Rather than having to swallow back a bitter tasting cranberry beverage for health purposes, why not try incorporating this fruit into a delicious desert?
Ingredients for Cranberry Apple Crumble Recipe:
2 cups of fresh cranberries
2 cups of peeled, sliced thin apples
4 tablespoons agave nectar
2 tablespoons of Truvia
2 tablespoons of freshly squeezed lemon juice
1/2 cup of ground almonds or almond meal
1/2 cup of chia seeds
pinch of sea salt
1/2 teaspoon ground cinnamon
2 tablespoons extra virgin olive oil
Preheat oven to 400 degrees. Place apples and cranberries in a medium sized pie plate. Drizzle chopped fruit with 2 tablespoons of agave nectar, 2 tablespoons of Truvia and 1 tablespoon of lemon juice. In a bowl, mix ground almonds, chia seeds, sea salt and ground cinnamon. Add 2 tablespoons of agave nectar and 2 tablespoons of olive oil. Mix until just blended. Spread topping evenly over fruit. Sprinkle the last tablespoon of lemon juice over top. Bake in the oven 20-25 minutes until the fruit is bubbling and the topping is lightly browned.