PS Festive Cranberry Oat Crumble
Chef: Rich Carter, Green Space Cafe
Makes: 4-6 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS
2 c cranberries, fresh or frozen
1 c strawberries, fresh or frozen
3 oz fresh ginger, minced
½ c water
1/3 c arrowroot powder
1/2 c steel cut oats
½ c buckwheat groats
½ c pepitas (PS only)
½ T cinnamon
Pinch of salt
Optional (dates, see below in TIPS)
DIRECTIONS
Preheat oven 350 degrees F.
Place cranberries, strawberries, ginger and water in a stock pot on low heat and cover. Stir occasionally to prevent sticking.
Mix the arrowroot powder with just enough water to make a smooth mixture.
Once fruit has cooked, add the arrowroot mixture and stir until the fruit mixture thickens.
Mix the oats, groats and Pepitas (if using) in a bowl with the cinnamon and salt.
Pour cranberry mixture in a non-stick baking dish and sprinkle the oat crumble on top.
Bake for 15-20 minutes or until the crust begins to turn golden brown. Serve as a festive finish to your holiday meal!
TIPS
If you desire a sweeter cranberry/strawberry mixture, soak 10 or more pitted, stem removed dates for about 20 minutes. Then process into a "date paste" and add to the cranberry/strawberry mixture.
You can serve this warm right out of the oven or later chilled.Great with Thanksgiving sides, too!
Rich Carter studied culinary management at George Brown in Toronto and became interested in plant-based cooking about 5 years ago, right before moving to Michigan. When I moved here in 2015, I met Amber while she was consulting for Greenspace Cafe in Ferndale. They brought me in and installed me as their sous chef, where I stay for a year before helping my sister in law open a restaurant in hazel park. When we both decided it was time to move on, I came back to work with the Kahns and help run their newest location in Royal Oak.