What I'm Baking this Week: An Easy Cranberry Crumble

A 7 ingredient crumble to say goodbye to winter

Happy Thursday!

It’s the last week of spring and we’re making an easy cranberry crumble to say goodbye to winter.

It’s been rainy and cold in LA this week sooo I’ve been making this on repeat because it’s the perfect comforting dessert.

P.S. I posted a step by step on my Instagram here you can watch.

Highly recommend pairing it with a scoop of ice cream or coconut whipped cream!

---

Cranberry Crumble

Servings: 4 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes

Ingredients

Cranberry Filling

• 6 oz cranberries, fresh or frozen

• 3-4 tbsp maple syrup, agave, or honey *3 tbsp will yield a tarter crumble

• A generous dash of cinnamon

Crumble

• 1/2 cup oats

• 1/4 cup all-purpose flour

• 1/3 cup brown sugar

• 1/2 tsp cinnamon

• 1/4 cup vegan butter, melted

Instructions

1. Preheat your oven to 350°F. Lightly grease a small baking dish (about 7.5x6 inches or similar, I use and highly recommend this pair).

2. In a mixing bowl, combine the cranberries, sweetener of choice, and a generous dash of cinnamon. Stir well so the cranberries are evenly coated. Pour the mixture into the baking dish, spreading it into an even layer.

3. In a separate bowl, mix together the oats, flour, sugar, and cinnamon. Pour in the melted butter and stir until the mixture is crumbly and evenly coated.

4. Sprinkle the crumble topping evenly over the cranberry mixture, covering it completely.

5. Place the dish in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the cranberry filling is bubbling.

6. Let the crumble cool for about 10 minutes before serving. Enjoy warm on its own or with a scoop of ice cream or coconut whipped cream!

---

Enjoy!!!

xoxo,

Natalie