1

ABOUT THE RECIPE:

This delightful Apple, Banana and Cranberry Crumble is quick-to-prep, satisfying and truly delicious. It serves triple duty as a breakfast treat, healthful dessert or fruit-full afternoon snack!

MAKES 4 to 6 SERVINGS
Gluten-free

2

INGREDIENTS:

APPLE LAYER
1 teaspoon extra-virgin olive oil (for coating casserole dish)
4 medium tart green and/or sweet red apples, cored and sliced (do not peel)
4 heaping tablespoons sweetened dried cranberries
3 1/2 tablespoons maple syrup
1 rounded teaspoon ground cinnamon

OAT LAYER
1 very large ripe banana, peeled (see note)
1 tablespoon maple syrup, plus more for serving
1 rounded teaspoon ground cinnamon
1¼ cups gluten-free rolled oats (quick cooking or old fashioned)

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Lightly coat a 9 by 12-inch or similarly sized casserole dish, with 1 teaspoon olive oil.

4

Put the apples in a medium-sized bowl. Add the cranberries, 2 tablespoons maple syrup and 1 teaspoon ground cinnamon. Stir the mixture with a large spoon to combine. Transfer to the prepared casserole dish.

5

Put the banana, 1 tablespoon maple syrup and 1 rounded teaspoon ground cinnamon into a medium-sized bowl. Mash together using a potato masher or large fork until almost smooth, allowing a few small chunks to remain. Add the rolled oats and mix with a large spoon to
combine. Spread the banana/oat mixture over the apples in an even layer.

6

Cover and bake for 35 to 40 minutes or until the apples are soft. Uncover and bake for an additional 5 minutes, or until the topping is slightly crisp. Transfer the casserole to a wire rack, and let cool for 5 minutes before serving. Spoon into shallow bowls and serve with maple syrup on the side, if desired. Tightly covered and stored in the refrigerator, the crumble will keep for 1 day.

7

Chef’s note: If you do not have a large banana, use 1½ medium ripe bananas, or 2 small ripe bananas.

Ingredients

Directions

1

ABOUT THE RECIPE:

This delightful Apple, Banana and Cranberry Crumble is quick-to-prep, satisfying and truly delicious. It serves triple duty as a breakfast treat, healthful dessert or fruit-full afternoon snack!

MAKES 4 to 6 SERVINGS
Gluten-free

2

INGREDIENTS:

APPLE LAYER
1 teaspoon extra-virgin olive oil (for coating casserole dish)
4 medium tart green and/or sweet red apples, cored and sliced (do not peel)
4 heaping tablespoons sweetened dried cranberries
3 1/2 tablespoons maple syrup
1 rounded teaspoon ground cinnamon

OAT LAYER
1 very large ripe banana, peeled (see note)
1 tablespoon maple syrup, plus more for serving
1 rounded teaspoon ground cinnamon
1¼ cups gluten-free rolled oats (quick cooking or old fashioned)

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Lightly coat a 9 by 12-inch or similarly sized casserole dish, with 1 teaspoon olive oil.

4

Put the apples in a medium-sized bowl. Add the cranberries, 2 tablespoons maple syrup and 1 teaspoon ground cinnamon. Stir the mixture with a large spoon to combine. Transfer to the prepared casserole dish.

5

Put the banana, 1 tablespoon maple syrup and 1 rounded teaspoon ground cinnamon into a medium-sized bowl. Mash together using a potato masher or large fork until almost smooth, allowing a few small chunks to remain. Add the rolled oats and mix with a large spoon to
combine. Spread the banana/oat mixture over the apples in an even layer.

6

Cover and bake for 35 to 40 minutes or until the apples are soft. Uncover and bake for an additional 5 minutes, or until the topping is slightly crisp. Transfer the casserole to a wire rack, and let cool for 5 minutes before serving. Spoon into shallow bowls and serve with maple syrup on the side, if desired. Tightly covered and stored in the refrigerator, the crumble will keep for 1 day.

7

Chef’s note: If you do not have a large banana, use 1½ medium ripe bananas, or 2 small ripe bananas.

Apple, Banana, and Cranberry Crumble
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