Gluten-Free Apple Cranberry Crisp

A bowl of cranberry and apple crisp topped with whipped cream with a spoon resting in the bowl.

5 from 1 vote

This vegan and gluten-free apple cranberry crisp features a delicious combination of cranberries and apple in this holiday-inspired twist on classic apple crisp.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Filling

6-7 cups peeled and chopped apples from 4 large apples, about 780 g
1 cup fresh or frozen cranberries 112 g
⅓ cup brown sugar 66 g
2 tbsp oat flour 10 g
1 tbsp lemon juice 15 mL
1 tsp vanilla extract
1 tsp cinnamon

For the Crisp

1 ½ cup rolled oats 150 g
1 cup oat flour 90 g
⅓ cup brown sugar 66 g
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ cup melted vegan butter 112 g

Instructions

Preheat the oven to 350˚F (177˚C) and spray an approximately 9x13-inch baking dish* with non-stick spray. Melt the vegan butter in the microwave or on the stove and set aside to cool.
½ cup melted vegan butter
Make the fruit filling by combining the apples, cranberries, ⅓ cup brown sugar, oat flour, lemon juice, vanilla extract, and 1 tsp cinnamon in a large bowl. Mix until the apples and cranberries are evenly coated. Spread the mixture in the prepared baking dish.
6-7 cups peeled and chopped apples, 1 cup fresh or frozen cranberries, ⅓ cup brown sugar, 2 tbsp oat flour, 1 tbsp lemon juice, 1 tsp vanilla extract, 1 tsp cinnamon
Make the crisp topping by mixing the rolled oats, oat flour, ⅓ cup brown sugar, ½ tsp cinnamon, nutmeg, and salt in a medium bowl until well combined. Pour in the melted plant-based butter and mix until everything is evenly coated. Use a spoon to evenly distribute the mixture over the fruit in the baking dish.
1 ½ cup rolled oats, 1 cup oat flour, ⅓ cup brown sugar, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp salt
Bake at 350˚F (177˚C) for 50-60 minutes, until the topping is golden brown and the fruit mixture is bubbling. Remove from the oven and let cool for at least 10 minutes before serving.

Notes

Apples: Use firm baking apples such as Honey Crisp, Gala, Granny Smith, Fuji, Braeburn or Pink Lady. You can use kind or a variety for more depth of flavour.

Baking Dish: I used a 2-quart oval baking dish and that worked perfectly. You can use a 9x13-inch dish or even a deep 9x9-inch square pan.

Storing: Leftover crisp can be stored covered or in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days. I'd suggest storing it in the fridge. To freeze, allow the crisp to cool completely. Wrap the crisp tightly in a double layer of foil and freeze for up to 3 months. You can reheat from frozen in the oven at 350 until heated through, or thaw at room temperature or in the fridge and then reheat.

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