Guys. I tried TEN different variations, playing with citrus, spices, and filling/topping ratios for this Apple Cranberry Crisp. And (not surprising) simple really is the best. I’ll show you my tips (psst.. frozen cranberries) to ensure this comes together perfectly every time.
I’ve been creating gluten free desserts for over a decade and over and over I’m finding that simple is best. My favorite version of this crisp had just a touch of cinnamon allowing the cranberry-forward filling and apples to shine.
Coconut sugar was my favorite sweetener in the topping, adding a more caramel-y flavor than brown sugar. And a little more butter created a buttery-sweet crust and a rich, fruity sauce.
Hands down it was my favorite. And the good news is that it’s gluten free and naturally sweetened AND you can double it to fit a 9×13 pan if you need to.
This Apple Cranberry Crisp is the perfect holiday dessert
Pie is delicious, yes. But, I feel like I need a more ambitious mental state in order to tackle pie crust. Enter: Crisps. It’s all of the gooey, spiced fruity filling you love about pie but it’s WAY easier and has a crisp, buttery oatmeal topping.
Make this for Thanksgiving or Christmas or any dinner party during the holidays for a festive (and no fuss) dessert. You can make it ahead of time and reheat it when you plan to serve it.
I love the way the cranberries burst and leave trails of brilliant red juice throughout the apples. It’s stunning! Top this with whipped cream or a scoop of vanilla ice cream, and watch this dessert disappear in minutes.
Apple Cranberry Crisp Recipe Ingredients
- Apples – I use Granny Smith apples for an extra bit of tartness and because they hold their shape during cooking, but any baking-friendly apples will do (Fuji, Gala, Jonathan, Honey Gold)
- Cranberries – fresh or frozen both work well
- Pure Maple Syrup – You can use pure maple syrup or honey if you prefer.
- Cinnamon
- Rolled Oats – Quick oats work well, too. Make sure they’re labeled as gluten-free to avoid any cross-contamination during processing. If you aren’t concerned with this recipe being gluten free, you can use all-purpose flour or whole wheat pastry flour instead.
- Gluten Free Flour Blend – I used King Arthur Flour 1:1, but most blends would work well here.
- Coconut Sugar – Use brown sugar here if you like, but I prefer the extra caramel-y flavor that coconut sugar adds. I don’t recommend using a liquid sweetener here.
- Salt
- Butter
How to Make a Cranberry Apple Crisp
- Preheat oven to 350F.
- Peel and slice the apples and put them along with the cranberries, maple syrup, and cinnamon in a 8×8 square baking dish or a deep pie plate.
- Melt the butter in a medium bowl, add the oats, flour, sugar, and a pinch of salt. Stir it well and spread it over the fruit.
- Bake for about 30 minutes.
Making Cranberry Apple Crisp in Advance
Before baking: You can prep this recipe ahead of time in its baking dish, cover, and chill for up to 24 hours. I wouldn’t prep it ahead any longer or your apples will brown.
After baking: Allow the crisp to cool to room temperature, cover, and chill for up to 3 days. Add 5-10 minutes of baking time.
Tips for making this Gluten Free Apple Cranberry Crisp
- Use baking apples to ensure they don’t completely turn to mush during baking. My favorite for this is Granny Smith Apples.
- Slice apples evenly for even baking.
- You can use frozen cranberries for this! Pop some in the freezer to make this after Christmas when you have a hankering.
Apple Cranberry Crisp Recipe Variations
Add nuts: Add 1/2 cup of chopped pecans or walnuts to the filling for some added texture and flavor.
Swap out the fruit: Using blueberries (fresh or frozen) in place of cranberries or peaches in place of apples would be a fun variation. (Or swap both!) If you use peaches, you’ll want to reduce your baking time by a few minutes. Just keep an eye on it.
How to Serve an Apple Cranberry Crisp With Oatmeal Toppings
We love this dessert simply with some freshly whipped cream or vanilla ice cream.
You can also add some caramel sauce if you want! (Here’s my Dairy-Free Caramel Sauce if you need it.)
How to Store Apple Cranberry Crisp
I highly recommend eating this the day you bake it, but if you have any leftovers, store them covered and chilled for up to 4 days for best flavor.
More Gluten Free Desserts on Perry’s Plate
If you like this recipe, try one of my other gluten free dessert recipes for the holidays!
Gluten Free Flourless Chocolate Cake – Easy and just a few ingredients.
Snickerdoodle Cobbler – Mixed berries with a gluten free snickerdoodle cobbler topping!
Dairy Free Custard – I love making these custard cups with my easy Berry Sauce.
Apple Pomegranate Crumble – Great if you need a grain-free, naturally sweetened dessert! (Also doubles as a special occasion breakfast with Greek yogurt!)
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Cranberry Apple Crisp Recipe
Guys. I tried TEN different variations of this crisp, playing with citrus, spices, and filling/topping ratios for this Apple Cranberry Crisp. And (not surprising) simple really is the best. I'll show you my tips (psst.. frozen cranberries) to ensure this comes together perfectly every time.
Ingredients
For the Filling:
- 3 medium Granny Smith apples (1-1/2 pounds)
- 2 cups cranberries (fresh or frozen)
- 1/4 cup pure maple syrup
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Topping:
- 8 Tablespoons butter
- 1 cup gluten free rolled oats
- 1 cup coconut sugar or brown sugar
- 1/2 cup gluten free flour blend
- Pinch sea salt
Instructions
- Preheat oven to 350F.
- Peel and slice apples off around the core. Then cut those pieces into slices about 1/2 inch thick on the edges.
- Put the apple slices into an 8x8" baking dish or a deep pie plate. Add the cranberries, maple, vanilla, and cinnamon. Mix to coat everything well.
- In a medium sized bowl, melt the butter in the microwave. Add the oats, sugar, flour, and salt to the bowl and mix until a crumbly mixture forms.
- Put the oat mixture over the fruit. Bake for 30-35 minutes until the apples are tender and there's bubbly red juices around the edges of the pan.
- Remove from the oven and let it cool for 5-10 minutes. Serve with whipped cream or ice cream.
Notes
- If you're not concerned about making this recipe gluten free, feel free to use all-purpose flour or whole wheat pastry flour in place of the GF flour.
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Nutrition Information
Yield 6 Serving Size 1/6thAmount Per Serving Calories 457Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 41mgSodium 149mgCarbohydrates 75gFiber 5gSugar 51gProtein 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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