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Apple, Cranberry and Oat Breakfast Crumble

By on August 22, 2017
Screen Shot 2017 08 22 at 3.06.57 PM 300x336 - Apple, Cranberry and Oat Breakfast Crumble

Leftover apple crumble for breakfast is a guilty pleasure. This version is a little less sweet than a dessert crumble and incorporates dried fruit and grains into a healthy breakfast dish. Serves 4.

11⁄2 cups dried apple slices
1⁄3 cup dried cranberries
1⁄4 tsp. ground cinnamon
13⁄4 cups unsweetened apple juice, divided
1 cup quick-cooking or large-flake rolled oats    
2 tbsp. whole wheat flour    
2 tbsp. liquid honey or maple syrup    
Flavoured yogurt

In prepared baking dish, combine apples, cranberries and cinnamon. Pour in 11⁄2 cups  of the apple juice. Cover and refrigerate for at least 8 hours or for up to 12 hours.

Preheat oven to 375°F (190°C).

In a bowl, combine oats, flour, honey and the remaining apple juice, stirring until crumbly. Sprinkle over apple mixture.

Bake for about 20 minutes or until fruit is hot and bubbling and topping is crispy. Serve hot or warm, with a dollop of yogurt.

Courtesy of "The Dehydrator Bible"  by Jennifer MacKenzie, Jay Nutt, Don Mercer 2015 © 
Available where books are sold.


About Charleen Wyman

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