This Apple Cranberry Crisp is the only recipe you need to make for a fall dessert this year. It has allll the flavors of the season, and is easier than pie. It’s also naturally gluten-free, dairy-free, soy-free, refined sugar-free and vegan, like all of our recipes at the Stylish Spoon bakery.
You can make this Apple Cranberry Crisp in advance and pop it in the oven to reheat while you are eating the main meal. It will be warm and crisp and ready to be topped with a scoop of your favorite (plant-based!) vanilla ice cream.
Use whatever nuts you have on hand. I like pecans around Thanksgiving, but I’ve also used slivered almonds or pistachios and they’re also great in this Apple Cranberry Crisp.
It doesn’t get much easier or tastier than this Apple Cranberry Crisp. It’s also loaded with fiber, prebiotics to help with digestion, and anti-oxidants. But most importantly it is absolutely delicious.
- Serving: 8 servings
Apple Cranberry Crisp
This recipe has all the flavors of fall but is easier than pie! It's also naturally gluten-free, dairy-free, soy-free, refined sugar-free and vegan. Serve it warm topped with a scoop of vanilla ice cream.
Ingredients
- old fashioned oats - 1 cup
- oat flour or gluten-free flour - 1 cup
- coconut sugar - 1 1/4 cups
- Raw pecans - 1 cup, chopped
- cinnamon - 1 tsp.
- Kosher salt - 1/2 tsp.
- butter (preferably vegan) - 6 Tbs. cold, cut into 1/2 pieces
- apples - 8 large (about 6 cups)
- fresh or frozen cranberries - 3 cups
- coconut sugar - 1 Tbs.
- lemon - cut in half and squeeze over apples to prevent browning
Instructions
1. Mix dry ingredients (oats through salt), and stir with a whisk break up any lumps.
2. Peel apples, core and slice into thin slices. In a medium bowl, toss sliced applies with lemon juice to prevent browning. Add cranberries and toss with 1 Tbs. coconut sugar. Spray baking dish with cooking spray or coat with butter and place fruit mixture in baking dish.
3. Add butter to oat mixture and blend by using your fingers to combine and crumble, until the mixture resembles a coarse meal. Take a small handful of topping and squeeze it into a compact chunk and crumble it over fruit. Continue with remaining topping and crumble evenly over the filling until all of the crumble is used up.
4. Bake in upper third of oven for about 40-45 minutes, or until the filling is soft when pierced with a fork and the topping is golden brown. If fruit is not yet soft and topping is brown, cover loosely with a sheet of foil and continue baking until filing is soft. Serve immediately or at room temperature, topped with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
Serves 8 people
Tips:
• To prevent the apples from browning, mix dry ingredients before peeling apples.
• Use a mini food processor to make quick work of chopping the dry ingredients.
• Use any nuts you like in this recipe. Almonds or pistachios work well.
• Can be made in advance; reheat in the oven preheated to 300 degrees for about 15 minutes.
