This fruit-forward, seasonal Cranberry Apple Hazelnut Crumble is easy as can be, plus it’s low in sugar, packed with whole grain goodness, and is completely plant-based (vegan).

There’s nothing better than fruit-forward desserts, which offer a flavorful, colorful—and healthy—twist on traditional sweet treats, which are often laden with added sugars, refined grains, and saturated fats. Just start with seasonal fruits, and blend them with whole grains, spices, and nuts to create a delicious crumble as a healthful alternative to decadent desserts. By enjoying more wholesome, fruity desserts, you can fit in more servings of fruits into your day, which is a healthy habit for the whole family. Eating more colorful fruits is linked with lowering your risks of heart disease, obesity, and cancer.

Sadly, only 12% of Americans meet their fruit requirement! What a shame, when there are so many health rewards for packing your diet with nature’s natural desserts.

This recipe for Cranberry Apple Hazelnut Crumble is packed with the goodness of seasonal fruit, including health-protective cranberries and apples. It’s also filled with whole grain flour and oats, which can help protect your heart, boost your gut microbiome, and reduce your risk of colon cancer. This crumble even has spices and nuts, which further provide a health boost.

With only a small amount of added sugars, it’s a sweet treat you can feel really good about. Best of all, this recipe is so easy to make—just mix the filling in the pie dish, add the topping, and pop it in the oven. Enjoy it warm!

Follow along with Sharon as she makes this recipe in the video here.

Cranberry Apple Hazelnut Crumble

(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Diet: Vegan

Description

This fruit-forward, seasonal Cranberry Apple Hazelnut Crumble is easy as can be, plus it’s low in sugar, packed with whole grain goodness, and is completely plant-based (vegan).

Ingredients

Fruit Filling:

• 10 ounces fresh or frozen cranberries, unsweetened
• 3 medium apples, peeled, sliced
• 1 orange, zest and juice
• ½ cup coconut palm sugar or brown sugar

Whole Grain Crumble Topping:

• 1 cup old-fashioned oats
• 1/3 cup whole wheat flour
• 1/3 cup hazelnuts, coarsely chopped
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• ½ teaspoon ginger, ground
• Pinch salt (optional)
• ¼ cup vegetable oil

Instructions

1. Preheat oven to 375 F.
2. Add cranberries and apples to a 9-inch pie dish. Add the zest and juice of one orange and the brown sugar, and toss well.
3. In a small bowl, mix together oats, flour, hazelnuts, cinnamon, cardamom, ginger, and salt (optional).

   Stir in oil with a fork to make a crumbly mixture.

4. Sprinkle crumb topping over cranberry apple filling and bake uncovered for 45-55 minutes, until golden brown.

Notes

To make this recipe gluten-free. substitute gluten-free flour blend for the whole wheat flour.

• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 240
• Sugar: 19 g
• Sodium: 4 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 3 g

Keywords: cranberry crumble, hazelnuts, fruit forward dessert, vegan dessert

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other plant-based, fruit forward dessert recipes, try some of my favorites:

Rustic White Peach Pecan Tart
Sauteed Figs with Cinnamon and Almonds
Apricot Almond Tart

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