Apple Cranberry Crisp is a healthy version of a classic apple crisp with the addition of tart cranberries and juicy pomegranate. It's also gluten-free and dairy-free and comes together quickly with just a few simple ingredients!
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Table of Contents
*This post was originally published in October 2017 and has been updated to include adjustments to the recipe, as well as new text and photos.
Here we are again with another crisp recipe on the blog. Can you blame me? They're just the easiest desserts to make, and always a crowd pleaser, so I make them ALL THE TIME!
And since apple crisp is the most popular type of crisp, I couldn't resist sharing my take on a classic. This one is packed with green apples, tart cranberries and a few pomegranate arils. Plus, it includes wholesome ingredients that make you feel good about eating dessert. Or in my case, breakfast.
Yep, I've been eating apple crisp for breakfast for the past few mornings. With the tart fruit bottom and crispy, slightly salty, oat topping, how can I resist? Besides, it's like enjoying a bowl of baked oats for breakfast, and there's nothing wrong with that!
So whether you're looking for an easy apple dessert for any day of the week, or a sweet addition to your holiday brunch, this apple cranberry crisp has you covered.
Ingredients to make this recipe
- Granny Smith apples
- Fresh cranberries
- Pomegranate arils
- Water
- Orange juice
- Coconut sugar (or brown sugar)
- Chai spice (or cinnamon)
- Salt
- Oats
- Maple syrup
- Almond butter
How to make this gluten-free apple cranberry crisp
You don't need any special equipment for this easy dessert recipe, just a pie plate, bowl and a few utensils.
Here's how you do it in a few easy steps:
- Step 1: Grease a 10-inch pie plate, casserole dish or cast iron skillet and pre-heat oven to 350F.
- Step 2: Chop the apples into 1-inch cubes. I leave the skins on because it's easier and adds extra fibre but you can peel them if you prefer.
- Step 3: Add the apples to the pie plate, along with the cranberries and pomegranate arils. Add the water, orange juice, sugar, chai spice and salt and toss to coat the fruit.
- Step 4: In a medium-sized bowl, stir together the oats, chai spice and salt. Add in the maple syrup and almond butter, and stir until everything is combined and sticky. (For the almond butter to mix in easily, it will need to be at room temperature or you can soften it in the microwave).
- Step 5: Layer the oat mixture on top of the apple mixture and bake for 45-50 minutes, or until the apples are soft and the oat topping is golden brown.
- Step 6: Remove from oven and let it sit for a few minutes before serving warm with dairy-free ice cream. (The ice cream is really a must for this dessert!)
What apples are best for apple crisps?
I enjoy the tartness of Granny Smith apples, and they also tend to hold their shape better than most apples when baked, so they work well in apple crisps. But if Granny Smith apples are too tart for you, try using Honey Crisp apples or a mix of both.
Can you enjoy this apple crisp leftover? How do you store leftovers?
While this crisp is best enjoyed freshly baked, you can definitely enjoy leftovers. Just store them in an airtight container in the refrigerator and enjoy within 2-3 days. Leftovers can just be reheated in the microwave.
If you want to freeze your leftovers, just wait for the crisp to cool fully in the refrigerator and then place it in a freezer safe container. If stored properly, it should last in the freezer for up to 3 months. When ready to enjoy, just defrost in the refrigerator overnight and reheat in the microwave.
Key recipe tips
- If you don't have fresh cranberries, you can use frozen. Just let them defrost in the refrigerator first. And if you don't have access to fresh pomegranate, you can use pre-packaged or frozen arils, or leave out the pomegranate altogether.
- This recipe calls for coconut sugar, but if you don't have any, you can substitute brown sugar.
- This crisp is tart, so if you want it a little sweeter just add a bit more sugar to the apple mixture.
- I used chai spice in this recipe, but you can also just use cinnamon.
- To keep this recipe gluten-free, make sure your oats and spices are certified gluten-free.
- If you don't have almond butter, you can use another type of nut or seed butter. Just note that it will change the taste of the crisp topping.
- You can use honey as the liquid sweetener in the crisp topping instead of maple syrup, but the recipe will no longer be vegan.
More crisp recipes
If you make this recipe, I'd love to hear what you think in the comments below!
HUNGRY FOR MORE? Sign up for our newsletter and follow Crumb Top Baking on Instagram, Pinterest and Facebook!
📖 Recipe
Apple Cranberry Crisp (Healthy, Gluten-Free, Vegan)
Ingredients
For the apple filling:
- 4 Granny Smith apples, cored, skin on and chopped into 1-inch cubes
- ½ cup fresh cranberries
- 3 tablespoons pomegranate arils
- 2 tablespoons water
- ½ orange, juiced
- ⅓ cup coconut sugar
- 1 teaspoon chai spice, or cinnamon
- ¼ teaspoon kosher salt
For the crisp topping:
- 1 ½ cups rolled oats, gluten-free
- ½ teaspoon chai spice, or cinnamon
- ½ teaspoon kosher salt
- ¼ cup maple syrup
- ¼ cup almond butter, room temperature
Instructions
- Pre-heat oven to 350F and grease a 10-inch pie plate (baking dish or cast iron skillet work too).
- Add the chopped apples to the pie plate along with the cranberries and pomegranate arils. Add the water, orange juice, sugar, chai spice and salt. Toss to coat the fruit.
- In a medium-sized bowl, stir together the oats, chai spice and salt. Add in the maple syrup and almond butter and stir until everything is combined and the mixture is sticky. (If your almond butter is still too hard at room temperature, just soften it in the microwave).
- Spread the oat mixture evenly over the top of the fruit mixture and bake for 45-50 minutes, or until the apples are soft and the topping is golden brown.
- Remove from oven and let it sit for a few minutes before serving warm with dairy-free ice cream or coconut whipped cream.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.
Notes
- I leave the skin on the apples but you can peel them if you prefer. They soften as they bake so you really don't notice the peel.
- If you don't have fresh cranberries, you can use frozen. Just let them defrost in the refrigerator first. And if you don't have fresh pomegranate, you can use pre-packaged or frozen arils, or leave them out altogether.
- You can substitute brown sugar for coconut sugar.
- This crisp is tart, so if you want it a little sweeter just add a bit more sugar to the apple mixture.
- To keep this recipe gluten-free, use oats and spices that are certified gluten-free.
- If you don't have almond butter, you can use another nut or seed butter but it will change the taste of the crisp topping.
- You can use honey as the liquid sweetener in the crisp topping instead of maple syrup, but the recipe will no longer be vegan.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Talia Gonzalez says
This looks delicious, can I make it ahead of time? I’m thinking of putting everything together except the oat and peanut butter top and then adding that the next day and baking.
Leanne says
Hi Talia. I would be hesitate to make it too far ahead as the apples will brown. You could make it a few hours in advance, including adding the topping, cover tightly and place in the fridge. You may also need to add a few extra minutes of baking time to account for the refrigeration. Hope that helps!
Katerina | Once a Foodie says
Apples, pomegranates and chai spice? Yes please! This looks so amazing, I am literally plotting right now when to make this! Thanks so much for sharing.
Leanne says
Thanks so much Katerina! Hope you get to try it!
Kelsie | the itsy-bitsy kitchen says
This looks awesome--and I love that it's suitable for breakfast. Cranberries are one of my favorite things about fall; combine them with apples and they're irresistible!
Leanne says
Thanks Kelsie!
Matt - Total Feasts says
I do love apple crisp, and tart cranberries, so I love that you’ve combined them both and made it healthy?! This is a keeper!
Leanne says
Thanks Matt!
Byron Thomas says
I just made an apple crisp yesterday and now I want another one! Ha! I love that you added more fruit to this crisp instead of just sticking with the traditional apple. Can't wait to try it!
Leanne says
Thanks Byron! I hope you like it! I finished my last one off for breakfast this morning!
Danielle says
Fantastic crisp recipe! And definitely the best cranberry type I've seen. Love how easy it is to follow the steps. And great tip on Granny Smith apples!
Leanne says
Thanks Danielle! I love Granny Smith apples anyways, but love them more in a crisp!
Katherine | Love In My Oven says
I was actually looking up apple cranberry crisp recipes this weekend, because I have some leftover cranberries and a ton of apples, and I mean...what's better than a crisp!? This looks amazing!! I love the healthy spin! Can't wait to give this a try Leanne XO
Leanne says
Thanks Katherine! And your homemade caramel sauce would be a great topping too!
Milena says
You always make healthy things look so scrumptious! Apples and cranberries are among my favorite fruits and I do not use them nearly enough in recipes. And every time I spot pomegranates in the store my heart skips a beat, seriously. Definitely giving this oatmeal crisp a try. Pinned.
Leanne says
Thanks Milena! I'm glad you think so! Let me know what you think if you make this crisp!
Alexandra @ It's Not Complicated Recipes says
Such a delicious dessert for this time of year! I love apple and cranberry together - and a crisp is my favourite kind of sweet treat 🙂 Yum!
Leanne says
I love a good crisp too Alexandra! Thanks!
annie@ciaochowbambina says
I'm with Mary Ann...bring on the cranberries! There's just something so right about a recipe that includes these beauties this time of year! Love a good crisp!!
Leanne says
I could bake with cranberries every day! Thanks Annie!
Mary Ann | The Beach House Kitchen says
Bring on the fall cranberries Leanne! This would be perfect for Thanksgiving. Pinned and excited to try!
Leanne says
Thank you Mary Ann!
Haylie / Our Balanced Bowl says
I love the combo of apple and cranberries SO much in this, Leanne!! Crisps are one of my favorite desserts because they always are a crowd pleaser and this one totally fits the bill!! This would be perfect for Thanksgiving or Christmas! YUM!
Leanne says
You really can't go wrong with an easy crisp dessert! Thanks Haylie!
Jennifer @ Seasons and Suppers says
Apples and cranberries were made for each other! Always such a delicious flavour combination. Perfect for this crisp. Loving the bit of pomegranate, too!
Leanne says
Thanks Jennifer! I agree. Love the two together!
Dawn - Girl Heart Food says
I could totally get on board with having this for breakfast! With all that fruit, a crisp topping and just straight up delicious, this would make for a yummy sidekick to my coffee. And, then, I could have for dessert after supper 😉 Delish (and pretty), my friend 🙂
Leanne says
Right?! I ate the last of it this morning for breakfast. So good with a cup of coffee! Thanks Dawn!
Terry says
I love the fact this is dairy free and gluten free! Perfect dessert for fall.
The new pictures look excellent!
Leanne says
Thanks so much Terry!