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Overhead of cranberry apple crisp in a pie dish with some removed and ice cream on top.
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Apple Cranberry Crisp (Healthy, Gluten-Free, Vegan)

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!
Course Dessert
Cuisine Gluten-free
Keyword apple crisp, cranberry crisp, gluten-free crisp
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 290kcal
Author Leanne

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

  1. 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.
  2. 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.
  3. You can substitute brown sugar for coconut sugar.
  4. This crisp is tart, so if you want it a little sweeter just add a bit more sugar to the apple mixture.
  5. To keep this recipe gluten-free, use oats and spices that are certified gluten-free.
  6. 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.
  7. You can use honey as the liquid sweetener in the crisp topping instead of maple syrup, but the recipe will no longer be vegan.

Nutrition

Calories: 290kcal | Carbohydrates: 54g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 318mg | Potassium: 363mg | Fiber: 7g | Sugar: 30g | Vitamin A: 97IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 2mg