A sugar free take on an apple crumble filled with seasonal fresh cranberries and Christmas spices. Just as perfect for a weekend breakfast treat or simple dessert as for a delicious Thanksgiving pudding.
Preheat oven to 190C/375F/gas 5. Scatter the apples and cranberries over a 26cm/10in casserole dish and sprinkle with the xylitol, mixed spice and orange zest. Mix well to combine and ensure the filling is spread evenly across the dish.
For the crumble, mix the flour, xylitol and salt in a large bowl, then add the butter cubes or room temperature (soft but solid) coconut oil and rub in with your fingers until you get clumps of crumble dough. Mix in about 2/3 of the chopped pecans, then spread the crumble over the apple and cranberry mix. Top with the last of the pecans. If you want it extra golden and well-caramelised, add a small sprinkling of rice syrup or brown sugar (less than a tablespoon). Bake in the preheated oven for 40-45 mins, until crumble is golden and the filling is bubbling. Serve warm with yogurt, cream or sugar free ice cream.