I think you’re an apple crisp person or an apple pie person. Or at least I am, and I fall squarely into the apple crisp camp. I can pass up apple pie anytime because unless the crust is perfect and amazing, which it rarely is, I don’t want it. It just seems like a waste of space in my stomach when I could be using that space for the good stuff. And a fruit crisp is all good stuff. And it’s a lot easier to make a crisp than a pie. So since it’s that time of year when you can get both cranberries, and lovely apples, I decided this would be a great time to post this recipe. This is also a lovely alternative to pie at Thanksgiving if you’re in a time squeeze or you just haven’t managed to perfect your pie crust technique yet, gluten free or otherwise.
As a side note, I have a problem with believing that 4 cups of cored, peeled and sliced apples can possibly equal 3-4 real apples. For some reason when I’m at the grocery store, I am compelled to buy twice as many apples as I need. So although there are 5 apples in this picture, it’s because I already cut up the 3 apples (three, count them, three) I needed to make this recipe, because I bought eight. (Eight!! What was I thinking?) So when I say 3-4 apples below, I really mean it. Good thing we like to just eat apples.
Apple Cranberry Crisp
- 12 oz bag of fresh cranberries (or frozen, I often pop a bag or two in the freezer at this time of year to have on hand later when you can’t get them)
- 4 cups of cored, peeled, and sliced apples (3-4 apples depending on size, I used Cortlands, but any baking apple will do. )
- 1 cup sugar
- 1 Tablespoon of lemon juice
- ¼ teaspoon of salt
- 1 cup brown sugar, packed
- 1 cup quick cooking oats
- ½ cup of oat flour (you may need additional flour depending on humidity and whether your crumble stays together, add it 1 Tablespoon at a time until it holds together)
- 6 Tablespoons of Earth Balance soy free margarine
- 1 teaspoon of Earth Balance soy free margarine
When peeling apples, I prefer to use a vegetable peeler rather than a knife because it cuts a thinner peel off and I lose less apple to the garbage can. I like to do varying size pieces so that some get more mushy and some are larger so you get a varying mouth feel.
Rinse the cranberries and pick out any mushy, squashed, or icky-looking berries, as well as any leaves and stems left in the package.
Preheat your oven to 325 degrees.
Once all your apples are peeled and your cranberries are clean, combine the cranberries, apples, sugar, lemon juice and salt in a bowl. Mix the contents of the bowl well.
Grease the bottom and sides of an 8” x 8” baking dish with 1 teaspoon of Earth Balance soy free margarine. After greasing is complete, place place the cranberry apple mixture into the baking dish.
In another bowl, combine the brown sugar, oats, and oat flour. Mix well, and then cut in the Earth Balance soy free margarine. I used a pastry blender, but you could use a fork if you don’t have one.
Cover the cranberry apple mixture in the baking pan with the brown sugar mixture. Bake at 325 degrees for 60 minutes (70-75 minutes if your cranberries are frozen) or until topping is crispy and fruit tender.
Serve with your favorite vanilla dairy free ice cream or dairy free whipped topping. Enjoy!