Description

Warm, bright, and beautifully balanced, this Gluten-Free Cranberry Apple Crisp brings together tender spiced apples, vibrant cranberries, and a buttery golden crumble. It’s an elegant yet effortless dessert that feels just right for crisp fall evenings, holiday gatherings, or any moment that calls for something cozy and comforting.

Ingredients

Scale

FRUIT FILLING

5 c (625g) apples, peeled and sliced (4-5 medium apples)*

2 1/2 c (250g) fresh cranberries

1/2 c (100g) granulated sugar

1/4 c (50g) light brown sugar,

lightly packed

2 tbsp cornstarch

1 tbsp lemon juice

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

CRUMBLE TOPPING

1 c (90g) gluten-free old fashioned rolled oats

1/2 c (75g) gluten-free 1:1 flour

1/4 c (50g) light brown sugar, lightly packed

1/4 c (50g) granulated sugar

1 tsp ground cinnamon

1/4 tsp salt

1/2 c (113g) unsalted butter, cold/cubed

FOR SERVING

Vanilla ice cream (optional)

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Instructions

PREPARE THE BAKING DISH

Preheat the oven to 350°F.
Lightly grease an 8-9 inch square or round ceramic baking dish with butter and set aside. NOTE: A small oval or rectangle dish would work too!

PREPARE THE FRUIT FILLING

Peel and thinly slice the apples (about 1/4 inch thick).
Place the apples and cranberries in a large mixing bowl. Add the granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Toss to combine and evenly coat the fruit.

PREPARE THE CRUMBLE TOPPING

In a medium bowl, whisk together the oats, gluten-free 1:1 flour, brown sugar, granulated sugar, cinnamon, and salt.
Add the cubed butter and use your fingers or a pastry blender to work the butter into the dry mixture until the mixture becomes crumbly and the butter is well incorporated.

BAKE THE CRISP

Transfer the fruit to the prepared baking dish and spread to an even layer, pressing down gently to compact.
Sprinkle the topping mixture over the fruit.
Bake on the center rack of the oven for 45-55 minutes until the topping is golden and the fruit is bubbling around the edges. Tent for the last 15 minutes if the topping is browning too quickly.

COOL AND SERVE

Allow the crisp to cool for 20 minutes to allow the juices to thicken.
Serve warm with vanilla ice cream. Enjoy!

Notes

*I recommend using a firm red apple (any variety will work great!)

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Crips & Cobblers