This Cranberry Apple Crisp is the perfect dessert for holidays!! It’s the perfect mix of sweet apples, tangy cranberries and is perfect with ice cream, courtesy of Jessica.
Ingredients:
Crisp Topping
¾ cup old fashioned oats
¾ cup all-purpose gluten-free flour or
quinoa flour
½ teaspoon sea salt
3 tablespoons coconut sugar
6 tablespoons salted vegan butter,
solid, chopped
Cranberry Apple Filling
6 apples, peeled, cored and chopped
2 cups cranberries
Juice of two limes or half a lemon (2
tablespoons juice)
3 tablespoons quinoa flour or any other
gluten-free flour
2 teaspoons ground cinnamon
3 tablespoons coconut sugar for apples
3 tablespoons maple syrup
Method:
Preheat the oven to 350°F/177°C. In a bowl, mix all the apples and cranberries and lime juice in a bowl to combine.
Sprinkle the flour, cinnamon, coconut sugar and the maple syrup over them and mix to combine. Pour into a greased casserole dish (I use a 2 QT. dish) and spread or shake to lay evenly.
In another bowl, mix all the crisp topping ingredients except the vegan butter. Add the vegan butter and use your fingers to crumble it into the flour oats mixture until everything is moist and the butter is evenly distributed. Sprinkle the crisp over the fruits.
Bake for 45 minutes until the crisp is golden brown and the fruit is bubbling and smells delicious. Allow to cool slightly, then serve immediately with some ice cream and sauce from the crisp. Enjoy!!
