Cranberry Orange Pan Crumble
2 tbsp. Canola or olive oil
2 cups cranberries (I used Frozen)
2 small oranges
1 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/4 cup maple syrup
1/4 cup chopped pecans
1 cup almond meal
Add oil to pan and add cranberries
Peel and separate oranges and cut in half (to bite size pieces), and add to pan
Flavor with cinnamon, ginger, and nutmeg. Once cranberries are thawed and juices are starting to thicken, press the cranberries gently to release more liquid. Add pecans and maple syrup and stir again. Continue cooking at a low simmer for a few minutes. Add the almond meal on top. You can either leave it this way or mix it in.
Serve warm or with a bowl of coconut ice cream!
If you don’t have oranges you can replace them with pears, peaches or plums. Cranberries are the main ingredient but feel free to mix it up using different berries.