Cranberry Apple Crisp
A delightful dessert combining tart cranberries and sweet apples topped with a buttery oat crumble, perfect for fall celebrations.
Ingrédients
Fruit Base
- 4 cups sliced apples Use Granny Smith or Honeycrisp for best results.
- 2 cups fresh cranberries Frozen cranberries can be used, thawed before mixing.
Crisp Topping
- 1 cup rolled oats Use certified gluten-free oats for a gluten-free version.
- 1 cup brown sugar Can be substituted with maple syrup.
- 1/2 cup flour Substitute with almond flour for gluten-free.
- 1/2 cup butter, melted Coconut oil or plant-based butter can replace for dairy-free options.
- 1 teaspoon cinnamon Add more for additional flavor.
- 1/4 teaspoon salt
Instructions
Preparation
- Wash and slice your apples. Rinse cranberries and remove any stems or blemishes.
- In a large mixing bowl, combine the sliced apples and cranberries. Toss gently.
Baking
- Preheat your oven to 350°F (175°C).
- Spread the fruit mixture evenly into a baking dish.
- In another bowl, mix together oats, brown sugar, flour, cinnamon, and salt.
- Add melted butter to the oat mixture and stir until crumbly.
- Spread the oat mixture over the prepared fruit.
- Bake for 30-35 minutes until the topping is golden brown and the fruits are bubbling.
- Let the dish cool slightly before serving.
- Serve with whipped cream or ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.