Orange Cranberry Crisp (Gluten-Free & Easy!)
User Reviews
4.8
Orange Cranberry Crisp (Gluten-Free & Easy!)
Description
Orange Cranberry Crisp (Gluten-Free & Easy!) uses fresh or frozen cranberries brightened by orange zest and orange juice, sweetened modestly with maple syrup. The topping comprises gluten-free rolled oats, almond flour, gluten-free all-purpose flour, coconut sugar, chopped pecans, cinnamon, and melted coconut or avocado oil. The mixture creates a crumbly yet crunchy layer when baked.
The baking process softens the cranberries until they release their juices, creating a bubbling, juicy fruit base under the topping, which crisps into a golden brown. The pecans add nutty flavor and textural contrast to the oat and flour topping. This crisp combines the tartness of cranberries with warm sweetness and aromatic spice from cinnamon.
It can be served warm or at room temperature, ideally topped with coconut yogurt, vegan vanilla ice cream, or coconut whipped cream for creaminess. Leftovers keep in the refrigerator for several days or freeze well, and can be reheated gently to restore warmth and texture.
Ingredients
FRUIT
- 2 oz cranberries ~6 cups as recipe is written // fresh or frozen
- 1 tsp orange zest
- 1/2 cup orange juice
- 1/4 cup maple syrup (increase for slightly less tart crisp)
TOPPING
- 1 cup gluten-free rolled oats (ensure gluten-free as needed // if oat intolerant, try subbing quinoa flakes or a blend of more almond flour and all purpose GF flour + increase nuts)
- 1/2 cup almond flour or almond meal
- 1/2 cup all-purpose flour or store-bought, gluten-free
- 1/2 cup coconut sugar
- 1/2 cup pecans (roughly chopped // or sub other nut, such as walnuts or almonds)
- 1/4 tsp salt optional, sea salt
- 1 tsp ground cinnamon
- 2 Tbsp maple syrup
- 1/4 cup coconut oil melted; or avocado oil
FOR SERVING optional
- coconut yogurt
- Vegan vanilla ice cream
- Coconut whipped cream
Instructions
- Preheat oven to 350 degrees F (176 C) and set out a 9 x 13-inch baking dish (or other dish of a similar size).
- To the baking dish, add cranberries, orange zest, orange juice, and maple syrup (increase amount slightly for less tart crisp). Stir to combine.
- To a medium mixing bowl, add gluten-free rolled oats, almond flour or meal, all-purpose gluten-free flour, coconut sugar, chopped pecans, sea salt (optional), cinnamon, maple syrup, and melted coconut oil or avocado oil. Stir to combine, then use fingers to break down any clumps of sugar. Sprinkle over cranberry mixture.
- Bake for 30-35 minutes or until the cranberries are bubbly and tender and the top is golden brown. Let rest 5 minutes before serving. It’s delicious as is or topped with coconut yogurt, vegan vanilla ice cream, or coconut whipped cream.
- Leftovers keep covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree (176 C) oven until warmed through.
Notes
- Store leftovers covered in the refrigerator for up to 4-5 days or freeze for up to 1 month.
- Reheat in a microwave or oven at 350°F/176°C until warmed through.
- For oat intolerance, substitute quinoa flakes or a blend of almond and gluten-free flours in the topping.
- Adjust maple syrup in the fruit mix for sweeter or tarter results based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(Servings)
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 277 | 14% |
| Carbohydrates | 39.6g | 13% |
| Protein | 3.5g | 7% |
| Fat | 12.9g | 20% |
| Saturated Fat | 5.2g | 26% |
| Polyunsaturated Fat | 2.22g | 13% |
| Monounsaturated Fat | 4.58g | 23% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 4mg | 0% |
| Potassium | 204mg | 4% |
| Fiber | 4.4g | 18% |
| Sugar | 20.8g | 42% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 14.48mg | 16% |
| Calcium | 43.32mg | 4% |
| Iron | 0.97mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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