Simple Gluten Free Kitchen

Cranberry Apple Crisp

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There’s something about the fall that makes me want to say it is beautiful time of the year. I enjoy the way leaves turn from rich green to brilliant shades of orange, and brown before they fall from the trees and the temperature drops along with them. It is much nicer to turn on the oven and bake up something that makes the house smell amazing. This cinnamon-y apple crisp is just that.

 

 

I had my first apple crisp after we moved to Canada in July 1999. I must say I just fell in love with this rustic fruit dessert with melty scoop of ice cream on top when it was delivered to our table after our anniversary dinner in October. It was the perfect finish to a cozy meal at the Boathouse restaurant. I love the combo of warm and cold. Back home, I always ate the carrot pudding and gulab jamun, hot with ice cream. The apple crisp quickly became a staple with my family after I found out how easy it was to make.

Apple Crisp is a classic dessert made with spiced apples and crispy crumble topping. It is sweet, tart, buttery, crunchy, comforting all at the same time. Words can barely describe how delicious it is. You must experience it for yourself.

 

 

The first step to an apple crisp is the filling or the bottom layer. I use a mix of sweet and tart organic apples for better flavor balance. When making for my family, I leave the peeling on the apples for additional fiber and antioxidant benefit but you can certainly peel.  Another fruit that I like to add in the apple crisp is the ruby red cranberries. They impart tart flavor to the dessert and tint the juice with a lovely rose color. You can add any seasonings to the apple crisp. If it is winter I use more warm spices like nutmeg and ginger, In fall however, I like to keep the flavors subtle with just cinnamon and orange zest.

 

 

The part I really love in the apple crisp is the topping. Crunchy, crumbly and deep golden brown mixture of oats, nuts and butter, it’s just so delicious. I keep some crumble mix handy in the fridge in case I am in the mood for a crisp then I can just whip one up without hassle. It stays good for a month or so. This step makes it the quickest put together dessert when you have company.

When fruit cooks with sugar it releases its juices but I don’t like soupy, soggy mess in my crisp. Hence, you won’t get runny sauce from my recipe. I use honey in the filling instead of sugar. Secondly, I precook the apples uncovered before adding the topping. This ensures fork tender apples covered with crunchy topping to make it perfect with ice cream.  Although, apple crisp is just lovely on its own but when topped with a little ice cream it goes to the next level. If you manage to have leftovers, it can be reheated and makes a spectacular breakfast!

 

 

Side note: I love that I can now make this single serving apple crisp in air fryer when I have a craving for it.

 

Print
Cranberry Apple Crisp

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

With sweet apples, tart cranberries and a crisp oat topping, Cranberry Apple Crisp is a tasty fall dessert that is easy to make.

Ingredients

  • 2 1/2 lbs organic apples, peeled, cored and diced
  • 2 cups fresh cranberries
  • 1/3 cup honey (if you are not using cranberries reduce the amount of honey to 1/4 cup)
  • 2 tbsp coconut oil
  • 2 tbsp corn starch/ arrowroot powder/ tapioca starch
  • 1 1/2 tsp cinnamon
  • 2 -3 tbsp orange juice
  • zest from one orange
    • Crumble
  • 1 cups old-fashioned rolled oats
  • 1 /4 cup oat flour
  • 1/4 cup almond meal
  • 1/2 cup coconut sugar
  • 1/4 teaspoon salt
  • 1/3 cup Coconut oil
  • 1 tsp cinnamon
  • Pinch of salt
  • 1/2 cup walnuts or slivered almonds
  • Whipped cream or ice cream (optional)

Instructions

  1. To make the crisp topping , place the almond flour, oat flour, coconut sugar, coconut oil, cinnamon, and salt in a medium bowl. Stir or pulse in the food processor until combined. Stir in oats, walnuts or almonds until well incorporated. Put the crumble in the freezer for 10-15 minutes.
  2. Arrange a rack in the middle of the oven and heat to 350°F.
  3. Place the apples and cranberries in a large bowl. add cornstarch and cinnamon; mix.
  4. Next, add honey, coconut oil, orange juice and zest. Toss gently to coat.
  5. Transfer to a greased 6"x9" ceramic or glass baking dish and spread into an even layer. Cover with foil (covering softens the apples faster).
  6. Bake for 20 minutes, then remove foil and bake for another 10-15 minutes until the fruit gets little soft (depends on how thin the slices and what variety of apples). Remove apples from the oven and sprinkle the topping and return the baking dish back to oven.
  7. Continue to bake for another 20 -30 minutes or until the topping is golden brown and firm to the touch ( I love to turn off the oven after 20 minutes and leave the crisp inside for 1 hour it really melts down the apples and te topping turns very crisp).
  8. Let the crisp cool on a wire rack for at least 15 minutes before serving with unsweetened whipped cream or ice cream (optional).
    9. For Air fryer
  9. The same method applies as above instead of in oven.
  10. Place the baking dish in the wire basket. Keep the temperature of air fryer on 325 or even 300 degrees f and cook the same way but for little less time.

Notes

Gluten free flours have the tendency to brown faster and that is why I add the topping a little later.

https://www.simpleglutenfreekitchen.com/2019/10/cranberry-apple-crisp.html

 

 

Recipe updated: Originally posted october 2012. I loved the old recipe but modified a bit which I couldn’t keep that from sharing. The topping is very similar to my old recipe, but calls for almond and oat flour instead of brown rice flour. also, I used coconut oil instead of butter. Whenever I made it a single serving I added coconut oil which I found was much easier to mix. Plus it tastes amazingly yummy and has no distinct coconut-y scent.

 

You might also like:

Very Berry Gluten Free Chocolate layer Cake
Mango Ice Cream and Brandy Snap Cups
No Sugar Mixed Berry Compote

Reader Interactions

Comments

  2. Fall screams apples and squash.I like fall especially because it gets cooler not as bad as winters but bearable. We will be going to see some colors and maybe pick some apples. Cannot wait to try this recipe after that.
    Love Ash.

    Reply

  4. Fabulous! Apples and fresh cranberries are one of my favorite fall foods. Your crisp looks beautiful.
    Organic vegetables and fruits are expensive than the non organic but they are definitely safer to buy.

    Reply

  8. I like that you tossed the apples in orange juice.. and with cranberries (although all I have out here is the dried ones).. yum!!! My healthy version of the crumble is almost similar to yours but instead of rice flour.. I use whole wheat (atta).. Ahhh.. winter is coming.. bring on the baking!!! :))

    Reply

  9. Your delightful crisp epitomizes the wonderful flavours of autumn my friend, delicious job 😀
    I love your photos very much as well!

    Cheers
    Choc Chip Uru

    Reply

  10. Our weather here is pretty much the same, either burning sun, mild sun or raining. As I write this comment, we are going to have a major shower.

    Lovely apple crisp but cranberries unless I buy the canned ones. Definitively a try to me, maybe a smaller portion.

    Reply

  25. i first had apple crisp at a friend’s house and it was love at first bite. i asked her for the recipe immediately and ever since, i make it a few times during the apple season. your crisp looks wonderfull… fruity, sweet and crunchy 😀

    Reply

  31. Balvinder, what a brilliant idea to keep some “crisp mix” in the fridge! Definitely going to do that for emergence apple crisp needs,, which I definitely have. This crisp looks so delicious, too, I love your addition of cranberries!

    Reply

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