When apples are in season, here’s a delightful treat that’s easy-to-prepare and easier to eat!
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 friendly
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
3½ 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 quick cooking or old fashioned rolled oats (use gluten-free if needed)
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Lightly coat a 9 x 12-inch or similarly sized casserole dish, with 1 teaspoon olive oil.
Put the apples in a medium-sized bowl. Add the cranberries, 2 tablespoons maple syrup and 1 teaspoon ground cinnamon. Stir the mixture together, using a large spoon, to combine. Transfer apple mixture to the prepared casserole dish.
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 of banana 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.
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 more maple syrup on the side, if desired. Tightly covered and stored in the refrigerator, the crumble will keep for 1 day.
Chef’s note: If you do not have a large banana, use 1½ medium ripe bananas, or 2 very small ripe bananas.
Ingredients
Directions
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 friendly
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
3½ 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 quick cooking or old fashioned rolled oats (use gluten-free if needed)
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Lightly coat a 9 x 12-inch or similarly sized casserole dish, with 1 teaspoon olive oil.
Put the apples in a medium-sized bowl. Add the cranberries, 2 tablespoons maple syrup and 1 teaspoon ground cinnamon. Stir the mixture together, using a large spoon, to combine. Transfer apple mixture to the prepared casserole dish.
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 of banana 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.
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 more maple syrup on the side, if desired. Tightly covered and stored in the refrigerator, the crumble will keep for 1 day.
Chef’s note: If you do not have a large banana, use 1½ medium ripe bananas, or 2 very small ripe bananas.
