Cranberry Crumble

Cranberry Sour Cream Crumble
It’s the sweet gift that just keeps giving! One part crumble, one part slice when placed in the fridge, with a deliciously gooey centre that’s hard not to eat straight out of the bowl. A fun twist on the more traditional rhubarb or apple crumbles, with the richness of  Dairy Free Down Under Sour Cream Style, hungry yet? Prep time 35mins Cooking Time 40mins Serves 8-12 (if sliced)   INGREDIENTS
  • 3 tablespoons of coconut cream (the thick stuff from the top)
  • 1-1/2 cups Dairy Free Down Under Sour Cream Style
  • 1 cup sugar
  • 3 tablespoons cornflour
  • 1/8 teaspoon salt
  • 1 cup dried cranberries
  • 1 teaspoon vanilla extract
For the crust:
  • 1 cup dairy-free butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/3 cups oats
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sweetened shredded coconut
METHOD
  1. Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk the first 5 ingredients until blended; stir in cranberries. Cook and stir until mixture is thickened, 15-20 minutes. Remove from heat; stir in vanilla.
  2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, oats, salt, and baking soda; gradually beat into creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remainder onto bottom of a greased 13×9-in. baking dish. Bake until set, 8-10 minutes.
  3. Spread Dairy Free Down Under Sour Cream Style mixture over crust; crumble reserved dough over top. Bake until filling is set, and top is golden brown, 25-30 minutes. Cool in pan on a wire rack, then either serve warm as a delicious crumble, or refrigerate and cut into slices.
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