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Recipe Mondays #4: Cranberry Apple Pear Crumble (V, GF)

This week on Recipe Monday DHNUS is helping you cook with seasonal produce! It is important to purchase seasonal produce to minimize farm-to-table distance (less emissions), support local farmers, and increase vitamin & phytonutrient intake.

Click this link to check out the Quebec Seasonal Produce Calendar:

In November, the three main fruits in season in Quebec are:




We will be making a Cranberry Apple Pear Crumble, a delicious recipe that incorporates all three of these fruits! This recipe is also vegan and can easily be made gluten-free if using gluten-free oats.

Cranberry Apple Pear Crumble (V, GF)

8 servings

Recipe from:


For the filling

  • 3 large granny smith apples

  • 2 large pears

  • 1 cup cranberries (fresh or frozen)

  • ⅓ heaping cup sugar

  • 2 tsp vanilla extract

  • 1tbsp flour

  • 1tsp ground cinnamon

For the crumble topping

  • 1 ½ cups flour

  • ½ cup vegan butter, packed

  • ½ cup sugar

  • ¾ cup almonds

  • ¾ cup rolled oats (gluten-free, if desired)

  • ½ tsp salt


  1. Make the crumble topping. Put all the crumble topping ingredients, except the oats, in a food processor. Pulse until the mixture looks like coarse breadcrumbs. Mix in the oats, and freeze the crumble topping while you prepare the filling.

  2. For the filling, peel and cut the apples into bite-size wedges. Cut the pears into similar size wedges.

  3. Place the apples and pears in a large bowl and sprinkle over the sugar, cinnamon, and flour. Stir to distribute.

  4. Pour the apple mixture into a large baking dish. Flatten and sprinkle the cranberries over.

  5. Remove topping from freezer and spoon evenly on top. Do not flatten it out.

  6. Place in a preheated oven at 400F for 45-50 minutes until golden.

  7. Let rest for 10 minutes and enjoy warm!


  • Leftovers will keep 4-5 days in refrigerator

  • To make it nut-free omit almonds

Enjoy! Thanks for tuning in :)

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