Fall in the Pacific Northwest means that apples and fresh local cranberries are easy to come by, and I wanted to come up with a recipe that would use these ingredients in a simple, quick & easy way. I also wanted something nice and tart, which could be easily made as a single serving dish. The recipe I arrived at is an apple-cranberry crumble of sorts, with the oat topping reminiscent of a soft, crumbly oatmeal cookie.
makes 1-2 servings
1/4 cup pure maple syrup
1 tbsp olive oil
1 Gala apple, chopped
1/2 to 2/3 cup fresh cranberries
Preheat oven to 400°F. Combine dry ingredients in a small bowl. Stir in maple syrup and olive oil. The mixture should form a loose clump (add a small amount of liquid if it seems too dry and does not hold together well). Chop apple into 1″ pieces. Place apple pieces and cranberries in an 8″ square baking dish. Pile oat mixture on top, and press to form a low mound over the fruit. Bake for 15 minutes (or until apple pieces are at desired tenderness and the cranberries have popped).
You can substitute oat flour with another flour of your choice. You can also try different apples varieties, such as honeycrisp or braeburn. Just make sure it is a variety suitable for baking and not too tart (the cranberries will give you plenty of that!). Avoid varieties like granny smith (too tart) and red delicious (don’t bake very well).