Cranberry Apple Crumble

Cranberry apple crumble with an oat and SunButter crumble topping naturally sweetened with maple syrup. Perfect for a festive breakfast or dessert!

So, this recipe was originally going to be a Cranberry Crumble.

You know I love alliteration, and the double C around Christmas-time was just too much to pass up on. 

But after I went apple picking I had an excess of orchard apples and decided it would be wrong *not* to throw the apples into the mix.

So the Cranberry Apple Crumble was born, and I think you’re going to appreciate the addition of apples in this mix.

The combination of tart cranberries and sweet juicy apples topped with a sweet Sunbutter and oat-based crumble is easy, delicious, and so versatile!

I’ve already made this Cranberry Apple Crumble THREE times this fall and each time I love it a bit more than the next. 

It’s totally vegan, gluten-free, and refined-sugar-free and created with no-added-oils.

It’s perfect for a fun breakfast, dessert, or snack for the holiday season to make and share! 

Here’s what you need for the Cranberry Apple filling: 

• medium to large apples
• fresh or frozen cranberries
• lemon juice
• maple syrup
• cinnamon

That’s it!

I used a blend of Fuji and Honeycrisp apples to make my crumble, but any apple combo will work!

First, preheat the oven to 350°F and line an 8×8 pan with parchment paper or lightly grease it with coconut oil.

Next, prepare the cranberry apple filling. 

Add the diced apples, cranberries, lemon juice, maple syrup, and cinnamon to a large mixing bowl and toss everything to combine.  

Depending on the size of your apples, you can add or omit an apple for the proper filling quantity.

The recipe is forgiving, so don’t worry about adding too much or too little! 

You can leave the skin of the apples on, or remove, to your preference. 

For the cranberries, you can easily use fresh or frozen cranberries. 

Once the filling is nice and mixed, transfer the cranberry apple mixture to the prepared pan and spread it into an even layer.

Now you’re ready for a creative crumble!

Here’s what you need for the crumble topping:

• almond flour
• gluten-free old-fashioned rolled oats
• No-Sugar-Added SunButter
• pure maple syrup

That’s it!

Add the almond flour, oats, No-Sugar-Added SunButter, and maple syrup to a bowl and stir it up until thick and well-mixed. 

I love using SunButter in this recipe as a neutral nut butter that adds creaminess and nutty flavor.

It makes the crumble stick together wonderfully without any added oils or refined sugars!

The mixture should be thick and sticky.

Pick up the dough with your hands and crumble the dough in big chunks over the fruit layer.

Continue this until all of the dough is gone and you have a rustic crumble topping. 

Now it’s time to bake the crumble!

Transfer the crumble to the oven and bake it for 30-35 minutes, or until the crumb topping is crisp and lightly browned on top.

Allow the pan to cool completely before dishing out with a spoon. 

This gives the crumble time to set up! 

Store leftover cranberry apple crumble in the refrigerator for up to one week and reheat before serving.

Enjoy this Cranberry Apple Crumble as a healthy fall or winter treat packed with seasonal flavors. 

It’s perfect for a lazy weekend brunch, a quick workweek breakfast, or healthy dessert. 

You can enjoy it solo or try pairing it with ice cream or yogurt.

I love mine with unsweetened almond milk yogurt for a pie and ice cream for breakfast kind of a feel. 

This breakfast would also be fantastic for entertaining! 

It’s really easy to make in advance and reheats well in the microwave for a no-mess breakfast and dessert. 

Try baking it in advance and reheating to serve guests during the holidays or anytime you’ve got lots of people to feed.

Enjoy!

If you make this Cranberry Apple Crumble, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more sweet breakfast ideas, check out my Baked Breakfast Apple Crisp and Easy Vegan Peach Pecan Crisp.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen