Mary’s Holiday Yam and Cranberry Crumble
Servings: 8
Ingredients
- 2 (15 ounce) cans cut yams drained and rinsed
- 1 (14 ounce) can whole cranberry sauce organic will have no high fructose corn syrup
- ½ cup flour
- ½ cup packed brown sugar
- ½ cup rolled oats I like the Bob's Red Mill higher protein
- 1 teaspoon ground cinnamon
- ¼ cup vegan butter melted
- 1 tablespoon ground flax seeds
Instructions
- Preheat the oven to 350°F (175°C).
- Pour the cranberry sauce into an 8x8-inch baking dish. It may hold the gel shape from the can; that’s okay. Cut it into smaller pieces with a fork or knife.
- Add the drained yams on top of the cranberries. Gently mix together, being careful not to mash the yams too much, you want them to still have shape.
- In a separate bowl, combine flour, brown sugar, oats, cinnamon, and flaxseed. Add the plant-based butter and mix until the topping is evenly combined.
- Spoon or sprinkle the crumble mixture evenly over the cranberry layer.
- Bake for 30-35 minutes, until the top is golden brown and the cranberries are bubbling. Let cool slightly before serving. Enjoy warm!
- If you like this recipe share it with a friend!