Apple Cranberry White Chocolate Oat Crumble
This oatmeal crumble is packed full of apples, cranberries, and heart healthy oatmeal, but TASTES like a decadent fruity dessert. It’s a lovely warm fruity crumble with a crunchy topping and a fruity sauce on the bottom. It makes for a quite healthy breakfast (or dessert for that matter!) because it’s full of fruit, fiber, and protein and it’s low in fat.
I have to say I get all excited when I start to see fresh cranberries appearing at the grocery store … I simply adore cranberries: the brilliant, rich, red color and that tart tangy taste just send me into blissful oblivion.
Cranberries are much more versatile and healthful than most people realize. They are packed full of good-for-your-body vitamins C, K & E, plus fiber, manganese and anthocyanins. Research has shown:
- The anthocyanins in cranberries can block urinary infections by binding to bacteria so they can’t adhere to cell walls. This may also help with stomach ulcers.
- A compound Howell discovered in cranberries, proanthocyanidine, prevents plaque formation on teeth.
- In some people, regular cranberry juice consumption for months can kill the H. pylori bacteria, which can cause stomach cancer and ulcers.
- Whole cranberries consumed in dietary form—in comparison with purified cranberry extracts consumed in either liquid or dried supplement form—do a better job of protecting our cardiovascular system.
- Cranberries help protect against cancers of the breast, colon, lung, and prostate.
This oatmeal crumble is packed full of apples, cranberries, and heart healthy oatmeal, but TASTES like a decadent fruity dessert. It’s a lovely warm fruity crumble with a crunchy topping and a fruity sauce on the bottom.
- 2 large apples, peeled, cored and chopped (about 3 cups)
- 2 cups fresh cranberries, whole or halved (whatever you prefer)
- 4 Tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup (100g) old fashioned oats (not instant oats)
- 1/3 cup walnuts, roughly chopped
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 tsp salt
- 1/3 cup white chocolate chips
- 1/4 cup maple syrup
- 1 cup lowfat milk
- 1 large egg white
- 1 1/2 Tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 Tablespoon or so of raw (Turbinado) sugar
- Pre-heat the oven to 375 F. Spray a small casserole dish or 8×8 inch square baking dish with cooking spray. Scatter the fruit over the bottom and toss with the brown sugar, cinnamon and vanilla.
- In a small mixing bowl, mix together the oats, chopped nuts, sugar, baking powder, cinnamon, nutmeg, cloves, salt and white chocolate chips.
- In a separate bowl, whisk together the maple syrup, milk, egg white, melted butter and vanilla extract. .
- Sprinkle your oat mixture over the fruit evenly, then pour the milk mixture over the oats as evenly as you can. Sprinkle the top with raw sugar.
- Bake for 40 - 50 minutes or until the dish has set and the top is a lovely brown and crunchy. Let cool for 5 minutes before serving.
This recipe was shared at Gala Extravaganza Dinner Party, Sweets for a Saturday, Weekend Potluck, Everyday Mom’s Meals, Strut your Stuff Saturday, Mix it Up Monday, Melt in your Mouth Monday, My Meatless Monday, Menu Plan Monday, A is for Apples Linky, Keep Calm & Cook On – Apples and Tasty Tuesday.