In a large bowl, combine rolled oats, whole wheat flour, brown sugar, ground ginger, ground cinnamon, ground nutmeg, baking powder, and salt. Stir well to combine.
In a separate bowl, mix the melted butter, molasses, maple syrup, and vanilla extract. Pour this mixture into the dry ingredients and mix until just combined. The mixture should be crumbly but hold together when pressed.
Preheat your air fryer to 350°F (175°C) for about 5 minutes.
Fold in chopped pecans, crystallized ginger, dried cranberries, and chopped apple into the crumbly mixture, ensuring they are evenly distributed.
Spread the gingerbread crumble mixture evenly in the air fryer basket. Cook for 10-12 minutes, shaking the basket halfway through to ensure even cooking. The crumble should be golden brown and fragrant.
Once finished, let the crumble cool for a few minutes. Serve warm topped with Greek yogurt or whipped cream, and sprinkle with an extra dash of cinnamon for holiday flair.
Enjoy Your Festive Dish! This delightful crumble is perfect for a cozy breakfast or as a special treat during the holidays.
Notes
Serve warm with Greek yogurt or whipped cream.
Keyword air fryer, breakfast, gingerbread, holiday