- 1 cup Whole Cranberries
- 2 tbsp Maple Syrup
- 1 tsp Orange Zest
- 4 tbsp Gluten-Free Rolled Oats
- 2 tsp Melted Butter or Lactose-Free Butter
- 2 tbsp Unsweetened Shredded Coconut
- 0.25 tsp Ground Cinnamon
Directions
- Preheat oven to 350°F.
- Divide cranberries into four ramekins (¼ cup in each).
- Top with maple syrup (½ tablespoon per ramekin) and orange zest.
- Combine oats, butter, coconut, and cinnamon.
- Divide crumble topping evenly among each ramekin.
- Bake fifteen to eighteen minutes.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 Ramekin |
| Amount Per Serving | |
| Calories | 135 |
| Total Fat | 5 g |
| Sodium | 5 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Protein | 2 g |
