This healthy apple-cranberry crisp is easy to make and topped with a simple oat crumble. It’s vegan friendly, plus free of gluten and refined sugar.
I just love the aroma of a delicious treat baking in the oven. No candle in the world can mimic the smell of apples and spices melding together underneath a toasted oat and nut topping. Ahhh, it’s just. so. good. It’s also one of the reasons I look forward to fall baking. Not only does it make your house smell amazing, you also have something yummy to look forward to eating afterwards! Win-win!
Crisps and crumbles are a great fall dessert idea because they take so little effort in exchange for such a big reward. Most any fruit can be used too—apples, pears, peaches, berries, etc., although apples are our personal fave.
Since cranberries are finally in season, I like to throw some in with the filling. They add a nice tart contrast to the sweet apples. Feel free to use extra apples in place of the cranberries though, if you’d prefer.
The crumble topping is a simple blend of oats, almond flour, maple syrup, and coconut oil. If you use gluten-free oats, this dessert is totally free of gluten, dairy, eggs, and refined sugar too.
This dessert is wholesome and delicious and I hope you give it a try! Happy fall baking, y’all!
- 1 cup rolled oats (use gluten-free if needed)
- ½ cup blanched almond flour
- ¼ cup sliced almonds or chopped nuts pecans/walnuts
- ¼ teaspoon salt
- 3 tablespoons maple syrup or other sweetener of choice
- 2 tablespoons melted coconut oil or butter
- 1-2 teaspoons of water, only if needed
- 4 cups apples, peeled, cored, and chopped or sliced (I used gala apples, but any good baking apple will work)
- 1 cup fresh cranberries (or an additional cup of apples)
- 2 teaspoons cinnamon
- ¼ cup maple syrup or other sweetener of choice (use more or less to taste)
- ½ tablespoon corn starch mixed with ¼ cup water
- Preheat oven to 350ºF. In a medium bowl, blend together oats, almond flour, chopped nuts, and salt. Pour in maple syrup, and coconut oil, stirring until well combined. If mixture is dry, stir in a little water. Set aside.
- Lightly grease an 8x8 or 9x9 baking pan and set aside. In a large bowl, combine sliced/chopped apples, cinnamon, maple syrup, and cornstarch/water slurry. Pour into prepared baking dish and top with oat topping.
- Place into preheated oven and bake 45–55 minutes, until apples are tender and crumble is golden brown. Let cool slightly before serving. Makes 6–8 servings.