Tuesday, February 3, 2009

Apple-Cranberry Crumble

OK, here is yet one more recipe from Clean Living Magazine, an Apple-Cranberry Crumble. I had some Granny Smith apples to use up and since the day was cool, windy and rainy, an easy crumble seemed like the perfect comfort food. This recipe, (like these chocolate cookies I made from the same magazine), uses sucanat, a pure, cleaner sweetener so it makes for a healthier crumble.

Apple-Cranberry Crumble
Clean Living Magazine, Jan/Feb 2009
(Serves 12)

olive oil cooking spray
1/3 cup sucanat
2 Tbsp whole-wheat flour
1/2 tsp cinnamon
2 Granny Smith apples, peeled, cored, and sliced thin
2 cups fresh cranberries
1/2 cup old-fashioned oats
1/4 cup maple flakes
1/4 tsp baking powder
1/4 tsp sea salt
1 1/2 Tbsp canola oil
1 Tbsp 100% apple juice

Preheat oven to 375F. Lightly coat an 8-inch baking pan with cooking spray. In a large mixing bowl, combine the sucanat, flour and cinnamon; add apple slices and cranberries, mix together and spread evenly in prepared baking pan. 

In a medium bowl, mix together oats, maple flakes, baking powder and salt. In a separate bowl, combine oil and apple juice; then add it to oat mixture, distributing evenly until mixture appears crumbly. Sprinkle oat mixture over apples and cranberries, and bake for 35 minutes until bubbly. Dessert may be served warm or chilled.  

Nutrients per 2 1/2 x 2-inch square serving: Calories: 100, Total Fat: 2g, Sat Fat: 0g, Omega-3s: 160mg, Omega 6s:340mg, Carbs: 20g, Fiber: 2g, Sugars: 15g, Protein: 1g, Sodium: 45mg, Cholesterol: 0mg 

Notes/Results: I made a few changes to adapt to the ingredients I had on hand. The recipe calls for fresh cranberries but not wanting to go buy them, I used 1/2 cup of mixed dried cranberries and dried blueberries and used 4 smallish Granny Smith apples instead. I guess I wasn't careful about reading the recipe and didn't notice it called for maple flakes in the topping until I was making it. Since I didn't have any on hand, I substituted about 1/8 cup of sucanat instead and I also added 1/8 cup of ground flax seed for the extra omega-3s. It was a great crumble, lots of great flavor and texture and again, not guilt inducing, even with a little low-fat frozen yogurt. I would make this again with the same ingredients or change up the fruit for some different flavors. One note; I am all for reducing portions, but I think it is more realistic to get nine servings out of an 8 x 8 pan rather than 12 servings. Still it remains a very reasonable calorie count for the slightly larger piece.  


  1. I love apples and cranberries together, and crumbles are one of my all-time favorite desserts.

    I just discovered Clean Living magazine. The Jan/Feb issue also has a set of recipes by Julie O'Hara, a blogger I love to read. (Check her out at A Mingling of Tastes. I always find great things at her site.)

  2. I have not heard of clean iving magazine but will definately check it out. This looks mouth watering - what a great combo.


  3. I second your using the ingredients you had on hand...easier is usually better. This looks like a great dessert, crumbles never fail to please!

  4. I made a similar recipe some time back but haven't posted about it, only instead of cranberries I used craisins instead. I can imagine that with cranberries it must be totally different.

  5. I love crumbles! Yours looks so delicious and healthy. I love how dried cranberries sweeten up when you cook them.

  6. I loves me some crumble! Or crisp, whatever you want to call it.
    Not sure what maple flakes are - a breakfast cereal?
    Anyway - looks delish! I would eat the leftovers for breakie. :)

  7. That looks somewhat diabetic friendly too! I am on the search for diabetic friendly desserts as my husband's uncle, who dines with us frequently, was just diagnosed. Thanks for the recipe!

    I have another soup for your Souper Sunday!
    Golden Chickpea and Polish Sausage Soup
    URL of Post: http://joiedevivreanamateurgourmetsguide.blogspot.com/2009/02/golden-chickpea-and-polish-sausage-soup.html

    Thanks Deb!

  8. What is sucanat? I've never heard of it before.

    Otherwise, I love crumbles - although really, what's not to like?

  9. This looks great! I looked for sucanat in Whole Foods after reading your last cookie post, but it was a no go, unfortunately. I guess I'll have to use a different sweetener, but I totally love the concept of this dessert!

  10. sounds like a great dessert! I would probably have to sub a lot of the ingredients :)

  11. Matt-I made the lemon chicken recipe from Julie. I will check out her blog--thanks for the tip!

    Pierce--it is a great magazine--lots of good recipes.

    Joanne--thanks! crumbles are great comfort food.

    Ivy--yes, i would interested in trying it with fresh cranberries too.

    Reeni--thanks! both the dried cranberries and blue berries are sweeter once cooked.

    Natashya--I think maple flakes are made in Canada--at least the brands I saw. They are like a sugar made from maple syrup.

    Joie de vivre--supposedly the sucanat is lower glycemic so it might be a better choice. I'll see you at Souper Sunday!

    Megan--sucanat is a minimally processed derivative from sugar cane. If you go to the chocolate cookie post link, I have a picture there.

    Cathy--maybe try a sugar in the raw for the texture or a brown sugar. Darn whole foods--mine has it. Maybe you could have them order some?

    Kat--maybe use agave or raw or brown sugar. You'll need to load up on your next visit. ;-)

  12. i love crumbles - my favorite is plum crumble in the summer made with fresh fruit.
    this is such a healthy dish

  13. Oooh, I love cranberries and apples together - what a combo!


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