Cranberry Surpise Vegan Style
Experience the perfect balance of tart and sweet with Cranberry Surprise Vegan Style, a vibrant dessert that’s both indulgent and plant-based. Featuring juicy fresh cranberries simmered with maple syrup, orange juice, and zesty orange peel, this treat bursts with citrusy flavors. The star filling is nestled between a buttery, crumbly topping made from rolled oats, coconut oil, and a warm blend of cinnamon and nutmeg, providing the ultimate contrast in texture. Chopped pecans add a delightful crunch, elevating every bite. With just 15 minutes of prep and simple ingredients, this easy vegan cranberry dessert is perfect for holiday gatherings, cozy weeknight dinners, or as a decadent treat served with non-dairy ice cream. Whether you're vegan or simply looking for a delicious twist on classic cranberry desserts, this recipe will surprise and delight your taste buds.
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Recipe Information
Ingredients
- 2 cups fresh cranberries
- 0.5 cup maple syrup
- 0.25 cup orange juice
- 1 teaspoon orange zest
- 1 cup all-purpose flour
- 1 cup rolled oats
- 0.33 cup brown sugar
- 0.5 cup coconut oil
- 0.5 cup chopped pecans
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 pinch pinch of salt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish.
In a medium saucepan, combine the fresh cranberries, maple syrup, orange juice, and orange zest. Cook over medium heat for 5-7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and set aside.
In a mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Mix well.
Add the melted coconut oil and vanilla extract to the dry ingredients, stirring until the mixture resembles coarse crumbs.
Spread half of the crumble mixture evenly across the bottom of the prepared baking dish, pressing gently to form a crust.
Pour the cranberry mixture over the crust, spreading it evenly with a spatula.
Sprinkle the chopped pecans over the cranberry layer.
Top with the remaining crumble mixture, distributing it evenly over the pecans and cranberries.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and the cranberry filling is bubbling.
Allow the dish to cool for at least 10 minutes before serving. Enjoy warm or at room temperature, optionally with a scoop of non-dairy vanilla ice cream.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 364.6 g | 133% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 177.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
