Anyone feel like it’s time for this Apple-Cranberry Crisp, yet?! I just LOVE this season so much, I can barely STAND it! All the yummy, baked deliciousness coming out of the oven, the smell of cinnamon everywhere, the crisp mornings and evenings…can’t it stay fall forever?? Well, I suppose we can make this crisp all-year long and pretend it is :).
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Apple-Cranberry Crisp
- Category: Dessert
- Cuisine: American
Ingredients
Scale
Filling Ingredients
- 3 lbs Granny Smith (or other tart) Apples, peeled, cored and sliced ¼-inch thick
- 2 12-oz bags Cranberries ( (fresh or frozen))
- 1/2 Cup Coconut Sugar
- 1/2 Cup 100% Pure Maple Syrup
- 2 TB Tapioca Starch
- 1 1/2 tsp Ground cinnamon
- Juice and zest of one lemon
- Vegan ice cream or whipped cream for serving, optional ((see recipe notes))
Topping Ingredients
- 3/4 Cup Blanched Almond Flour
- 3/4 Cup Gluten-Free Old-Fashioned Oats
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Salt
- 1/4 Cup Coconut Oil, melted
- 1/4 Cup 100% Pure Maple Syrup
- 1/2 Cup Coarsley Chopped Pecans
Instructions
- Preheat oven to 350-degrees
- Mix all filling ingredients in a large bowl and pour into a 9×12-inch pan (10×13 will also work)
- Mix all dry topping ingredients (through salt) in another bowl. Add in wet ingredients and mix until well blended
- Sprinkle topping mixture on top of fruit mixture
- Cook for 45-55 minutes or until filling is bubbling and apples are soft, tenting with aluminum foil/parchment if crisp crust is browning too quickly
- Enjoy slightly warm, topped with optional vegan ice cream or coconut whipped cream
Notes
Coconut Whipped Cream is the BEST! If you’d like to try making it (it’s super easy!), check out the recipe here