Apple-Cranberry Crisp (Gluten Free, Vegan)
We had some old friends over for dinner the other night to catch up and let the kids run around together. We had this for dessert and the recipe was requested, so here it is!
Baked fruit desserts are my go-to standby for company because they are simple, easy to make ahead, relatively healthy, and great the next morning with yogurt for breakfast. This is a gluten free, vegan winter version that utilizes what’s in season now.
Preheat oven to 375 degrees
5 small apples, peeled and cut into chunks
2/3 cup fresh cranberries
2 Tbsp corn starch
2/3 cup maple syrup
1 cup rolled oats
1/2 cup brown rice flour
1/3 cup almond flour
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1/3 cup oil (I used avocado, but any mild oil or butter is fine)
In a medium bowl, mix apples, cranberries, corn starch, and 1/3 cup maple syrup. Transfer to an 8X11 baking dish. Using the same bowl, mix oats, flours, salt, cinnamon, vanilla, oil, and the other 1/3 cup maple syrup until it forms a crumb texture. Sprinkle over the fruit, making sure all fruit is covered. Bake 45 minutes to an hour until the fruit bubbles and the topping is brown.