Apple Cranberry Crisp
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8
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Calories
425 kcal
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Course
Dessert
Apple Cranberry Crisp
Description
The fruit base blends sweet tartness from apples and cranberries with the binding quality of tapioca flour and a citrus note from orange extract and zest. This maintains the filling's structure and adds fresh flavor. The crumble topping combines brown sugar, oats, flour, melted coconut oil, cinnamon, and salt, creating a coarse mixture that crisps during baking.
Baking under foil initially steams the fruit mixture, then uncovering allows the topping to brown and crisp. The warm dessert served with vanilla ice cream or cool whip offers contrast between hot fruit and cool creaminess.
Stored refrigerated covered, the crisp keeps for 2-4 days. Reheating in the oven restores crispness and warms through the filling evenly. The recipe allows adjustments to topping texture by balancing coconut oil and flour.
Ingredients
Fruit Mixture
- 3-4 apple honey crisp
- 2 ½ cups cranberries fresh
- 2 tbsp tapioca flour or cornstarch
- 1 tsp orange extract
- 1 tbsp orange zest
Crisp Topping
- ½ cup brown sugar 2 tbsp
- 1 cup old fashioned oats
- 1 cup all-purpose flour
- ¾ cup coconut oil melted
- 1 tsp ground cinnamon
- pinch salt
Instructions
- Preheat the oven to 350°F. Start by coring the apples and slicing them in small slices. Place sliced apples in a large bowl.
- Add the cranberries, corn starch, orange extract, and orange zest to the mixing bowl. Toss together until the cornstarch and sugar are absorbed.
- Pour the cranberry and apple mixture into the pie/casserole baking dish. No need to wash the bowl, we will use the same mixing bowl to make the crumble.
- Add all of the crumble ingredients together and cut/fold. The mixture should absorb all of the melted coconut oil. If it is too crumbly, add more coconut oil. If it’s too wet, add more flour in increments of 1 tablespoon.
- Place the oat mixture on top of the fruit mixture. Cover with tinfoil and bake for 25 minutes. Remove the tinfoil halfway through baking and bake for another 20-25 minutes (or until cranberries have split and the oat streusel is golden brown.
- Serve warm with vanilla ice cream or cool whip. Enjoy!
Notes
- Store the crisp covered or in an airtight container in the refrigerator for 2 to 4 days.
- Reheat the whole pan in a 300°F oven for 8 to 10 minutes or heat individual portions in the microwave.
- Adjust the topping's consistency by adding more coconut oil if too dry or more flour if too wet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 425kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 19mg | 1% |
| Potassium | 139mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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