Sometimes you just want a healthy dessert for the holidays. While crisp can be a nice recipe for fruit servings, it can often be douses in excess sugar, oil, and butter. This version lets the natural sweetness of the fruit shine through so you can feel good about treating yourself at the end of the meal. This should serve 6-8 people, depending on how large your servings are. 😉 *vegan, vegetarian, gluten free*
- 3 apples, washed, cored, chopped small (about ½” pieces)
- 1 cup cranberries, rinsed, picked through
- ¼ cup water
- 1 teaspoon cornstarch
- 1 tablespoon raw sugar, plus 1 tablespoon
- ½ teaspoon, plus ½ teaspoon cinnamon
- 2 heaping tablespoons coconut oil
- 1 cup rolled oats
- ¼ cup spelt flour OR sub gluten-free flour mix for a gluten-free option
- ¼ teaspoon salt
- About 1 tablespoon vegan butter (I used Earth Balance), optional
- Pre-heat oven to 350 degrees F. Brush a square baking dish (8’x8’ or 9’x9’ will work) with oil.
- Into a square baking dish, add chopped apples and cranberries. Pour water into pan. Sprinkle 1 tablespoon sugar, cornstarch, and ½ teaspoon cinnamon around to distribute and stir ingredients together in the baking dish.
- In a medium bowl, melt coconut oil. Stir in oats. Stir in 1 tablespoon sugar and ½ teaspoon cinnamon. Stir in flour and salt.
- Pour topping over apple mixture as evenly as you can distribute. If using butter, use fingers to break off small bits and spread around the top. Bake until the top is lightly toasted / golden brown and the edges are bubbling a little, about 40-50 minutes, depending on your oven temperature. Remove from the oven and let cool to a safe temperature.
- When the crisp is safe to eat, serve, and enjoy!
Feel free to stir in some chopped nuts into the topping for a little extra texture and nutrition. I think pecans or walnuts would be especially good.