Cranberry-Cherry Crumble (Flour-Free, Vegan)

I love to cook crumbles because this dish takes only half an hour of work, consists of a small number of ingredients, and even though it carries the proud name of dessert it is not heavy at all.

In America, crumbles are cooked in every family and the traditional crumble contains butter and flour.

My version is cooked without flour and includes the healthy oats, nuts and coconut oil.

Cranberry gives an unusual sourness, and cherry balances the juiciness.

Both these berries can be used frozen, which will not only be delicious but also not so expensive.

Great, huh?

The recipe is worth trying!

Believe me, it is an incredibly tasty combination!

For the gourmands, I advise you to add an ice cream scoop here.

My mouth is watering just thinking about this! What about you?

Just 30 minutes and this easy, delicious and, as they say in America, guilt-free dessert is on your table – you can eat it and not worry about extra pounds.

Ready? Set? Let’s go cooking!

We will need:

For the filling

1/2 cup of cherries (I used frozen)

1/2 cup of cranberries

3 tbsp. of brown sugar

2 tbsp. of orange juice

1 teaspoon of starch (I used tapioca starch)

For the crumbs

5 tbsp. of oats

3 tbsp. of almonds

1 tbsp. of brown sugar

1 tbsp. of coconut oil + a bit for the mold

Preheat the oven to 165C / 325F.

Mix the cherries and cranberries. Add starch, sugar. Add the juice and mix it.

Grind the oats and the nuts.

Add sugar. I like the sugar to be powdered but you can leave it in small pieces.

Add the coconut oil to get the finished crumb.

Oil the baking mold, distribute our filling, and cover it with crumbs.

Cover with foil and put in the oven for 20 minutes, then remove the foil and let the crumbs bake for another 10 minutes.

Done!

Bon appetit!

Mmmm!