This is the perfect fall dessert. Made with gluten-free flour and oats, it's an easier version of apple pie and is dairy-free! This cranberry apple crisp is a must make for the holiday season.
Warm apples and cinnamon are one of my favorite flavor combos. I am a sucker for all apple and fruity desserts. This recipe just screams fall. If you love baked goods made with apple, you will love my Whole Wheat Cinnamon Apple Bread.
I love the smells and warmth of the spices in this dessert. This gluten-free apple crisp brings all the cozy feelings. It is made with warm juicy apples, tart cranberries and topped with a crispy crumble. The crisp is similar to apple pie, but much easier to make and is the perfect ending to your Thanksgiving meal!
For the gluten-free apple crisp filling:
- Apples- this recipe uses three apples, I used one Granny Smith apple and two Honeycrisp apples.
- Cranberries- preferably, use fresh cranberries for this recipe. If you use frozen, ensure they are defrosted before making the recipe.
- Spices- the apple crisp uses cinnamon, nutmeg and allspice, which are all warm spices that pair great with the apples.
- Lemon juice- enhances the flavor of the apples and prevents them from browning.
- Brown sugar- provides a deep caramel flavor that goes great with the fruit in this crisp.
- Gluten-free flour- I love Bob's Red Mill 1:1 baking flour, it is a great substitute for all-purpose flour.
For the crisp topping:
- Gluten-free oats- oats are naturally gluten-free but are sometimes processed with other grains so ensure they are gluten-free if needed for allergies and sensitivities.
- Gluten-free flour
- Brown sugar
- Coconut oil- use virgin, unrefined or refined coconut oil, ensure it is melted.
How to make the gluten-free apple crisp with cranberries:
Begin by preheating your oven to 350 degrees F and greasing a 9-inch pie dish with cooking spray. Then peel, core and slice your apples thinly.
Then, make the filling by adding sliced apples, cranberries, spices, lemon juice, sugar, flour and salt to a bowl. Mix to combine, I prefer to use my hands for mixing. Pour the apple and cranberry mixture into the bottom of the greased pie dish.
Make the crumble by adding all the topping ingredients to a bowl and mixing well until combined, again I prefer to use my hands for this. Place the crumble over the filling in the pie dish, making sure to even it out.
Bake the crisp for 45-50 minutes until slightly golden and bubbling.
How to Serve
The apple and cranberry crisp is best served fresh out of the oven so the fruit is warm and the top is crisp.
This dessert can be enjoyed perfectly on its own or with a big scoop of vanilla ice cream on top! To keep it dairy-free, I love using coconut milk ice cream. My favorites are So Delicious and Coconut Bliss.
It would also be delish with yogurt as a sweet breakfast alternative or even as a snack.
To reheat, you can put the whole dish back into the oven at 350 degrees F for about 10 minutes or at 200 degrees F if you wish to heat it while enjoying a meal. Just keep an eye on it so the topping doesn't burn! You can also heat individual servings in the microwave for 30 seconds-1 minute.
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Gluten-Free Cranberry Apple Crisp
- 3 apples (one Granny Smith and two Honeycrisp) peeled and cored and sliced thin
- 2 cups fresh cranberries
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 tablespoon lemon juice
- ⅓ cup brown sugar
- ¼ cup gluten-free flour
- ¼ teaspoon salt
- Preheat oven to 350 degrees F and grease a 9-inch pie dish with cooking spray.
- Add sliced apples, cranberries, cinnamon, nutmeg, allspice, lemon juice, brown sugar, flour and salt to a large bowl. Mix to combine, I prefer to use my hands but a spoon or spatula will work also.
- Add apple and cranberry mix to the bottom of the greased pie dish.
- Add all topping ingredients to a bowl and mix well until combined.
- Place topping over apples in pie dish, making sure to even it out. Bake for 45-50 minutes until slightly golden.
- Let cool for a few minutes, serve warm and enjoy!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.