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Breakfast or dessert? This gluten-free cran-apple crisp can be both

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

This seasonal fruit crisp is the best way to use up leftover cranberries

There are usually so many desserts to choose from during our holiday celebrations — everything peppermint and chocolate, and always plenty of cookies and cakes to choose from. But this year I wanted to add something with fruit and spices to change things up.

For this fruit crisp, apples and fresh cranberries are tossed in a spice mix of cinnamon, nutmeg, cloves and ginger, butter and sugar and then topped with a gluten-free oat topping. The cranberries are indeed very tart, so if you aren’t a huge fan of fresh cranberries, you can definitely substitute dried ones for a little more sweetness.

This is a delicious seasonal dessert for holiday gatherings, but it makes a pretty great breakfast too. Serve it as dessert, then eat the leftovers the next morning!

This seasonal fruit crisp is the best way to use up leftover cranberries
Image: Brandi Bidot/Sheknows

Gluten-free apple-cranberry crisp recipe

Serves 8

Prep time: 15 minutes | Bake time: 40 minutes | Total time: 55 minutes

Ingredients:

For the filling

  • 6 large Honeycrisp (or any other type) apples, sliced
  • 1-1/2 cups fresh cranberries (or 3/4 cup dried cranberries)
  • 1/2 cup pure cane sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt

For the topping

  • 1/2 cup gluten-free rolled oats
  • 1/4 cup almond flour
  • 1/2 stick butter, diced
  • 1/4 teaspoon sea salt

Directions:

  1. Heat the oven to 375 degrees F, and spray a medium-size baking dish with nonstick cooking spray.
  2. In a bowl, combine all the ingredients for the filling, and mix very well so all the fruit is coated in the sugar and spices. Once mixed, transfer the fruit to the baking dish.
  3. In a separate bowl, combine the ingredients for the topping.
  4. Using a pastry cutter or 2 knives, cut the butter into the flour and oats. (You want the butter to resemble pieces the size of peas.)
  5. Sprinkle the topping on top of the fruit, and bake uncovered for 40 minutes or until the topping is a nice, golden brown and the fruit is soft and tender.
  6. Remove from the oven, and serve.

gluten-free Friday
Image: SheKnows

More fruit crisp recipes

Peach-raspberry crisp
14 Crisp and cobbler recipes
Boozy stone fruit crisp

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