Recipe: Apple-cranberry breakfast crumble

A perfect breakfast for fall? A homemade apple-cranberry breakfast crumble. Especially when served warm, this crumble is a delicious taste if you are in for a change of your usual morning meal. There’s some sweetness, some tartness, some crunchiness and let’s not forget about the massive amount of yumminess this brings together. And it really isn’t that hard to make.

To top things off, this recipe is wheat and refined sugar free. I adapted this from a traditional recipe that used flour, brown sugar and butter. But luckily you can very easily substitute all three of them for healthier options. So instead I used coconut flour, maple syrup and coconut oil. If you don’t like cranberries than any fruit that will hold up in an oven will do. You could easily add pears, blueberries, blackberries or a forest fruit mixture if that is more your type of thing.

Total time: 60 mins. Prep time: 10 mins. Baking time: 50 mins. Serves: 6 – 8.

Ingredients:

• 3 cups of apples (2 medium sized apples will do)
• 2 cups of cranberries (frozen or fresh)
• 1/3 cup of maple syrup
• 2 tablespoons of coconut sugar
• 1 cup of oats
• 1/3 cup coconut flour
• 1/2 cup of coconut oil
• as many sunflower seeds, flax seeds and pumpkin seeds as you like

You will also need an oven for this, so make sure you have your oven dish ready to go, preheat your oven to 180 C or 350 F and let’s start!

Step 1: Start by greasing your oven dish.

Step 2: Peel your apples and dice them up. Wash your cranberries. Set aside

Step 3: Add the dry ingredients together.

Step 4: Add the wet ingredients together.

Step 5: Add the wet & dry ingredients together.

Step 6: Put the fruit into your oven dish and sprinkle with 2 tablespoons of coconut sugar.

Step 7: Put the grain mixture on top.

Step 8: Top up with pecan nuts or walnuts if you like.

Step 9: Put in a preheated oven and bake at 180 C of 350 F for 50 minutes. It could take shorter or longer depending on your oven. Mine got a bit burnt so mine could do with a little less time.

The result? A crunchy and yummy breakfast that you can eat as is or as cereal with some milk or yoghurt. The apples make sure it’s sweet. The cranberriees make it tart and the nuts and seeds make it crunchy. All it takes is a dash of cinnamon up top and you are ready to go.

What is your favorite breakfast for fall?