2cupsgreen apple about 1 apple, chopped into ¼” cubes
1cupred apple about ½ an apple, chopped into ¼” cubes
2cupscranberriesfresh or frozen
½cupbrown sugar
1tablespooncornstarch or tapioca starch
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonsea salt
Crisp Topping
1cupold-fashioned rolled oats
⅓cupgluten-free all-purpose flour or almond flour
⅓cupbrown sugar packed
½cupplant-based butter1 stick, melted
1teaspoonground cinnamon
½teaspoonground nutmeg
¼teaspoonground ginger
Instructions
Make the Filling
Place all the cranberry apple filling ingredients in a large bowl.
Mix for about 3 minutes until thoroughly combined.
Place the filling in a 9” pie dish or an 8” x 8” brownie pan.
Spread the filling out into an even layer using a spoon.
Make the Topping
Place all the crisp topping ingredients in a medium-sized bowl.
Mix until thoroughly combined.
Dollop onto the filling. Keep the topping crumbly instead of smoothing it out as an even layer.
Bake at 350°F for 40 to 45 minutes until the fruit bubbles and the top looks lightly golden.
Notes
See more expert tips, pictures, and variations above for making the best vegan cranberry apple crisp!Yield: 1 crispServing Size: ⅙ of the crispApples:
You can use whatever apples you prefer in this recipe. A mix of green and red apples adds a nice variety of flavors. I used Honeycrisp and Granny Smith, which are suitable for baking because their texture holds up through the baking process while also delivering a delicious flavor.
Wash, core, and chop the apples into about ¼” chunks. They do not need to be perfect, just about equal in size.
If desired, you can peel the apples first, but I like to keep them in.
When mixing the filling:
The juices from the apples and cranberries will combine with the brown sugar to coat the entire filling.
The sugar will no longer look like granules but will coat the fruit instead.
When assembling the crisp:
Keep the crisp topping slightly messier or crumblier. This gives it more surface area to crisp.
You can use a fork to fluff up the crisp and give it more surface area if needed.
When serving:
Let the crisp cool for about 30 minutes before serving.
This allows all the juices to set fully. The crisp will continue to set over time.
Serve with vegan ice cream, whipped cream, or yogurt. Enjoy!
Storage:
Allow your vegan cranberry apple crisp to fully cool before storing it.
Store the covered dish or airtight container in the refrigerator for 3 to 4 days.
You can also freeze the crisp in an airtight container for 2 to 3 months.
To reheat the apple cranberry crisp, bake at 350°F for about 15 to 20 minutes or until it is heated and the topping is crispy again.
If reheating from frozen, allow the crisp to thaw in the refrigerator overnight first.