Apple Pear Cranberry Crumble
INGREDIENTS
- 5 medium crisp apples, cubed
- 3 medium pears, cubed
- ¼ cup unsweetened dry cranberries
- 1 tablespoon maple syrup
- 4 tablespoons fresh ginger root, minced
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg, ground
- ½ teaspoon cinnamon, ground
- juice from ½ lemon
For the CRUMBLE
- 2 ½ cups rolled oats
- ½ cup slivered almonds
- 1 cup walnuts – grounded
- 10 Mejdool dates, pitted and chopped
- 5 tablespoons organic cold-pressed coconut oil
- ½ teaspoon nutmeg, ground
- ½ teaspoon cinnamon, ground
- a pinch of sea salt
INSTRUCTIONS
- Preheat the oven to 375 degrees.
- In a large cast iron skillet, or oven safe skillet pan, put all of the chopped apples, pears, cranberries, and seasonings into the skillet, mixing until combined (all but the crumble ingredients).
- You’ll warm this mixture through on the stovetop for about 10 minute or until everything is tender.
- In a separate bowl, simply combine all of the ingredients for the crumble topping.
- Using your hands, combine into chunks.
- Pour the crumble topping evenly over the fruit filling in the cast iron skillet (that you’ve been cooking in already). Sprinkle with extra cinnamon or nutmeg.
- Bake at 375 degrees F for 30-40 minutes, checking at 20 minutes or until the top is golden brown and filling is tender.
- Set aside to cool for at least 15 minutes, this will allow the crumble topping to get nice and crunchy.
- Use a large spoon to serve, and serve with ice cream or plain before enjoying.
Keep leftovers in the fridge for up to 5-7 days.
Enjoy!