Apple, Cranberry and Pomegranate Oatmeal Crisp

Overhead view of Apple, Cranberry and Pomegranate Oatmeal Crisp with coconut whip in a black cast iron pan.

Apple, Cranberry and Pomegranate Oatmeal Crisp is sweet and tart, and the perfect clean eating dessert to feed your Thanksgiving crowd! With lots of fresh fruit, oats and pecans, this crisp is full of fibre, so you could even get away with eating it for breakfast!



Fruit bottom:

Crisp topping:


  1. Pre-heat the oven to 350F and grease a cast iron pan with olive oil. (I used a 10″ round pan).
  2. Prepare the fruit: In a large bowl, add the sliced apples, cranberries, 1/4 cup of pomegranate arils, maple syrup, coconut sugar and cinnamon. Stir until combined and add to the bottom of the cast iron pan.
  3. Prepare the crisp topping: In a large bowl, stir together the oats, pecans, coconut, coconut sugar, cinnamon and salt. In a small bowl, stir together the almond butter and maple syrup. Add to the dry oat mixture and stir until well combined. Add to the top of the fruit mixture and press down with a spoon.
  4. Bake for 30 minutes, or until the top is crispy and slightly browned. Do not over bake as the fruit bottom will get mushy.
  5. Remove from the oven and let sit for a few minutes. Before serving, sprinkle the remaining 1/4 cup of pomegranate arils on top and add some coconut cream. Store any leftovers in an airtight container in the fridge and enjoy within 3-4 days.


  1. I used two Granny Smith apples and one Red Delicious apple for this recipe. I like the mixture of apples for color and taste. You can peel the apples if you like, but to save time, I leave the skin on. You also get more fibre by leaving the skin on.

Keywords: oatmeal, dessert, apples, cranberries, gluten-free, vegan