As the cold weather becomes more consistent, you really long for the warmth of home comforts and that is what this recipe brings.
Cranberry Crumble is a wonderful classic bake, featuring the seasonal fruit that gives you sweet and tangy sensations with the accompaniment of a soft, delicious crumble topping.
This is relaxing baking experiences to add into the busy festive period, so you can unwind and enjoy the delights of your efforts.
Makes four servings
- 200g Fresh Cranberries
- 40g oats
- 20g Almond Flour
- 20g Sukrin Gold
- 40g agave nectar or maple syrup (highly recommend maple)
- 10g coconut oil
- 100ml-150ml water
- Start off by washing the cranberries off in a colander.
- Then put the berries in a pan on a medium heat and add the water
- Once the pan comes to a gentle boil, turn it down on a low, and add in 20g of chosen syrup.
- Stir continuously for around 1 minute, then immediately take it off the heat.
- Pre-heat oven to Gas mark 4
- Next you need to prepare your crumble, so to begin with you need to reduce the coconut oil to liquid form, this can be done in a microwave for 30-40 secs or on a hob for about 1 minute.
- The next step should be done away from heat so as not to reduce any liquids further. To the coconut oil, add oats, almond flour, remainder of syrup and sugar alternative. Stir until fully combined to create a crumbly mixture.
- Now take your baking dish and add cranberries, then evenly sprinkle on the oaty crumble.
- Bake for around 20-25 minutes, or until you notice a golden crispness to the oat flakes.
Serve with ice cream, yoghurt or even just on its own!
You can adapt this recipe to any of your favourite fruity crumbles, just be sure to boil harder fruits, such as apples or pears, for around 1 hour to soften before baking in an oven.
Please tag me in your creations as I would love to see others sharing the joy of festive baking! #ButterflyBakes