Cranberry Ginger Oat Crumble

Ingredients

Oat Crumble

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/2 cup buckwheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon xanthum gum
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 large egg
• 1/2 cup coconut oil or butter, melted and cooled
• 1/2 cup brown sugar or coconut sugar
• 2 tablespoons maple syrup
• 2 inch piece of ginger, grated
• 2 teaspoons vanilla bean paste or vanilla extract

Cranberry Apple Compote

• 12 oz. cranberries
• 1 green apple, peeled and diced
• 2 inch piece ginger, peeled and minced
• 1 vanilla bean, de-seeded
• 3/4 cup filtered water
• 1/2 cup orange juice
• 3 tablespoons maple syrup
• 2 teaspoons orange zest
• Pinch of salt

Instructions

1. Preheat oven to 375 degrees.
2. Make cranberry compote: add all ingredients to a large saucepan. Bring to a boil, then lower to medium heat and simmer for 15-20 minutes or cranberries have broken down and mixture is thick. Remove from heat to cool.
3. In a large mixing bowl, whisk together oats, flours, baking powder, salt, xanthum gum and spices.
4. In another small mixing bowl, whisk together egg, coconut oil or butter, sugar, maple syrup, ginger and vanilla.
5. Mix wet ingredients into dry, mixing well until dough looks like oatmeal cookie dough.
6. Add 3/4 of oat mixture to a greased 8x8 or round tart pan, using your hand to press batter evenly. Add about 1 heaping cup of cranberry compote over top, using a silicon spatula to evenly disperse. Then sprinkle the top with the last amount of oat mixture.
7. Bake for 25-30 minutes or until oat topping is browned. Set aside to cool, then serve warm or chill before cutting into squares.