Apple Pear Cranberry Crumble


  • 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



  1. Preheat the oven to 375 degrees.
  2. 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).
  3. You’ll warm this mixture through on the stovetop for about 10 minute or until everything is tender.
  4. In a separate bowl, simply combine all of the ingredients for the crumble topping.
  5. Using your hands, combine into chunks.
  6. 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.
  7. Bake at 375 degrees F for 30-40 minutes, checking at 20 minutes or until the top is golden brown and filling is tender.
  8. Set aside to cool for at least 15 minutes, this will allow the crumble topping to get nice and crunchy.
  9. 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.


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