Gluten-Free Apple Cranberry Crisp Recipe
This Gluten-Free Apple Cranberry Crisp is a warm, comforting dessert perfect for fall and holiday seasons. Featuring juicy apples and tart cranberries topped with a crunchy oat and oat flour topping, this crisp is naturally gluten-free and made with vegan butter for a deliciously dairy-free treat. Baked until golden and bubbly, it’s a wholesome and satisfying dessert that serves 10.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Fruit Filling
- 6-7 cups peeled and chopped apples (from 4 large apples, about 780 g)
- 1 cup fresh or frozen cranberries (112 g)
- ⅓ cup brown sugar (66 g)
- 2 tbsp oat flour (10 g)
- 1 tbsp lemon juice (15 mL)
- 1 tsp vanilla extract
- 1 tsp cinnamon
Crisp Topping
- 1 ½ cup rolled oats (150 g)
- 1 cup oat flour (90 g)
- ⅓ cup brown sugar (66 g)
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup melted vegan butter (112 g)
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350˚F (177˚C). Spray an approximately 9x13-inch baking dish with non-stick spray to prevent sticking. Melt the vegan butter either in the microwave or on the stove, then set it aside to cool slightly.
- Mix the Fruit Filling: In a large bowl, combine peeled and chopped apples, cranberries, ⅓ cup brown sugar, 2 tablespoons oat flour, lemon juice, vanilla extract, and 1 teaspoon cinnamon. Stir gently but thoroughly until the apples and cranberries are evenly coated with the mixture. Spread this fruit filling evenly in the prepared baking dish.
- Prepare the Crisp Topping: In a medium bowl, mix together the rolled oats, oat flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, nutmeg, and salt until well combined. Pour the cooled melted vegan butter over the dry ingredients and stir until all components are evenly coated and crumbly.
- Assemble the Crisp: Spoon the oat topping mixture evenly over the fruit filling in the baking dish. Use the back of the spoon to distribute it uniformly.
- Bake the Crisp: Place the baking dish in the preheated oven and bake at 350˚F (177˚C) for 50 to 60 minutes. Bake until the topping turns golden brown and you see bubbling juices around the edges, indicating the fruit is cooked through.
- Cool before Serving: Remove the crisp from the oven and allow it to cool for at least 10 minutes. This resting time helps the fruit juices thicken slightly, making serving easier and enhancing the flavor. Serve warm and enjoy!
Notes
- You can substitute vegan butter with coconut oil for a different flavor and similar texture.
- Using fresh cranberries is best, but frozen cranberries work well too—no need to thaw before mixing.
- The crisp can be served on its own or with a scoop of vanilla ice cream or dairy-free yogurt for extra indulgence.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat before serving.
- Ensure oats and oat flour are certified gluten-free if you require strict gluten-free adherence.
