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Apple, Banana and Cranberry Crumble

This delightful crumble is oil-free, quick-to-prep, satisfying and truly delicious. It serves triple duty as a breakfast treat, healthful dessert or fruitful afternoon snack!
Course Dessert
Cuisine American
Keyword apple crumble, cranberry crumble
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 servings
Author Laura Theodore

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

Instructions

  1. Preheat the oven to 350 degrees Lightly coat a 9 by 12-inch or similarly sized casserole dish, with 1 teaspoon olive oil.
  2. 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.

  3. 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.

  4. 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.

Recipe Notes

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

Recipe by Laura Theodore, from Vegan For Everyone: 160 Family Friendly Recipes with a Delicious, Modern Twist. Publisher: Scribe Publishing Company, release date March 10th, 2020. Reprinted by permission.