Vegan Gluten-Free Cranberry Apple Crisp
The best vegan gluten-free cranberry apple crisp is full of delicious fall flavors and spices. With both sweet and tart apples as well as cranberries, this crisp achieves the perfect balance of sweet and sour.
Servings: 6
Calories: 372kcal
Ingredients
Cranberry Apple Filling
- 2 cups green apple about 1 apple, chopped into ¼” cubes
- 1 cup red apple about ½ an apple, chopped into ¼” cubes
- 2 cups cranberries fresh or frozen
- ½ cup brown sugar
- 1 tablespoon cornstarch or tapioca starch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
Crisp Topping
- 1 cup old-fashioned rolled oats
- ⅓ cup gluten-free all-purpose flour or almond flour
- ⅓ cup brown sugar packed
- ½ cup plant-based butter 1 stick, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
Make the Filling
- 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.
- Place 2 cups green apple , 1 cup red apple , 2 cups cranberries, ½ cup brown sugar, 1 tablespoon cornstarch , 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon sea salt in a large bowl.
- Mix for about 3 minutes until thoroughly combined. The juices from the apples and cranberries will combine with the brown sugar to coat the entire filling.
- Place the filling in a 9” pie dish or an 8” x 8” glass pan. Spread the filling out into an even layer using a spoon.
Make the Topping
- Place 1 cup old-fashioned rolled oats, ⅓ cup gluten-free all-purpose flour , ⅓ cup brown sugar , ½ cup plant-based butter, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger in a medium-sized bowl. Mix until thoroughly combined.
- Dollop onto the filling. 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.
- Bake at 350°F for 40 to 45 minutes until the fruit bubbles and the top looks lightly golden.
- 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.
Notes
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.
Nutrition
Calories: 372kcal | Carbohydrates: 59g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 223mg | Potassium: 191mg | Fiber: 5g | Sugar: 38g | Vitamin A: 56IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 1mg
