Cranberry Crumble

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Cranberry Crumble

Yummy holiday dessert!

Servings per recipe: 12

2 1/4 cups rolled oats

1 1/2 cups puffed brown rice cereal

1 Tbsp cinnamon

1/2 tsp nutmeg

1/4 cup flaxseed meal

2 Tbsp oat bran, raw

1/4 cup Sucanat

2 Tbsp honey

1 tsp vanilla extract

1/4 tsp butter extract

1/2 cup water

1 batch of Cranberry Sauce (see recipe below)

Preheat oven to 350°F

Topping:

In medium mixing bowl, stir together all dry ingredients. Add wet ingredients except for cranberry sauce. Set aside.

Bottom layer:

Prepare Cranberry Sauce. Spread in bottom of 10 x 10 silicon baking dish.

Spread topping evenly over cranberry sauce.

Bake for 40-45 minutes or until bubbly.

Allow to cool. Keep refrigerated.

Cranberry Sauce

(and this is good just on it's own!)

3 cups fresh cranberries, rinsed (I use one small bag)

½ - 1 cup water

1 cup NSA applesauce (homemade or Mott’s)

¼ cup honey (or 1/3 cup Splenda works too)

1 tsp vanilla

1 tsp cinnamon

Juice and zest from 1 small orange

In medium saucepan, combine water and cranberries. Bring to boil over medium heat. Cook until cranberries pop.

Remove from heat and add remaining ingredients, stirring well.

Allow to cool completely before refrigerating. Warm or cold sauce can be used for Cranberry Crumble recipe.