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!
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. (An original photo is included at the end of this post, so be sure to check out the before and after).
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 Apple Cranberry Crisp 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.
Some other tips and suggestions for making this apple cranberry crisp recipe:
- 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. I talk about chai spice and share links to different recipes in this post for chai spice cake.
- 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.
Other healthy crisp recipes you might enjoy:
- Blueberry Cardamom Crisp is refined sugar-free with a crunchy, grain-free topping. It requires just nine ingredients with five minutes prep time.
- Healthy Peach Crisp Bars are gluten-free and vegan and packed with peaches, oats and chia seeds.
- While not an actual crisp recipe, these Strawberry Jam Chia Oat Bars are similar in texture to a crisp and are a popular recipe on Crumb Top Baking.
Pin this Apple Cranberry Crisp to make for dessert or brunch!
If you make this Apple Cranberry Crisp, I would love to hear what you think in the comments below!
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Apple Cranberry Crisp (Healthy, Gluten-Free, Vegan)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Bake
- Cuisine: Gluten-Free
Description
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!
Ingredients
For the apple filling:
- 4 Granny Smith apples, cored, skin on and chopped into 1-inch cubes
- 1/2 cup fresh cranberries
- 3 tablespoons pomegranate arils
- 2 tablespoons water
- 1/2 orange (juiced)
- 1/3 cup coconut sugar
- 1 teaspoon chai spice (or cinnamon)
- 1/4 teaspoon kosher salt
For the crisp topping:
- 1 1/2 cups rolled oats (gluten-free)
- 1/2 teaspoon chai spice (or cinnamon)
- 1/2 teaspoon kosher salt
- 1/4 cup maple syrup
- 1/4 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.
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.
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!
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.
Thanks so much Katerina! Hope you get to try it!
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!
Thanks Kelsie!
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!
Thanks Matt!
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!
Thanks Byron! I hope you like it! I finished my last one off for breakfast this morning!
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!
Thanks Danielle! I love Granny Smith apples anyways, but love them more in a crisp!
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
Thanks Katherine! And your homemade caramel sauce would be a great topping too!
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.
Thanks Milena! I’m glad you think so! Let me know what you think if you make this crisp!
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!
I love a good crisp too Alexandra! Thanks!
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!!
I could bake with cranberries every day! Thanks Annie!
Bring on the fall cranberries Leanne! This would be perfect for Thanksgiving. Pinned and excited to try!
Thank you Mary Ann!
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!
You really can’t go wrong with an easy crisp dessert! Thanks Haylie!
Apples and cranberries were made for each other! Always such a delicious flavour combination. Perfect for this crisp. Loving the bit of pomegranate, too!
Thanks Jennifer! I agree. Love the two together!
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 🙂
Right?! I ate the last of it this morning for breakfast. So good with a cup of coffee! Thanks Dawn!
I love the fact this is dairy free and gluten free! Perfect dessert for fall.
The new pictures look excellent!
Thanks so much Terry!