Cranberry Orange Apple Crisp (Vegan + GF)

Cranberry Orange Apple Crisp. So much awesomeness in one place. It’s the perfect cozy, wholesome treat in a bowl. Full of warming flavors like cinnamon, bourbon vanilla and ginger, here’s a crisp made with wholesome ingredients (oats, walnuts, maple syrup, caramel-toned mascabado sugar, coconut oil, and a winning combination of cranberries, apples, and oranges). Love Love Love Love Love.

Cranberry Orange Apple Crisp Ingredients at a Glance

Here’s what makes this cranberry apple crisp shine:

• Cranberries + apples — the perfect balance of tart and sweet for a festive crumble.
• Orange zest + flesh — adds brightness and depth; choose organic oranges.
• Natural sweeteners — mascobado sugar for caramel notes, maple syrup for warmth.
• Oats + walnuts — hearty texture with a satisfying crunch.
• Coconut oil — creates a crisp, lightly aromatic topping.
• Winter spices — cinnamon, ginger, cloves, nutmeg and vanilla for cosy holiday vibes.
• Arrowroot or cornstarch — gives the fruit juices a syrupy, velvety finish.

This Cranberry Crumble Recipe Couldn’t Be Easier

Step 1) Fruit Base

Toss the cranberries, apples and orange with arrowroot, sugar, maple syrup and salt, then spread into a lightly oiled baking dish.

Step 2) Crumble Topping

Stir together the oats, coconut oil, vanilla, cinnamon, ginger, spices and nuts until crumbly. Sprinkle the mixture evenly over the fruit.

Step 3) Bake

Bake until bubbling and golden. Let it cool slightly. Warm for dessert, chilled for breakfast — your call!

Cranberry Orange Apple Crisp for Dessert or Breakfast

This cranberry orange apple crisp even made it to my go-to dish for breakfast three days in a row. It’s delicious served warm right out of the oven as a dessert, but it’s also fantastic served cold, packed in a handy little zweck glass for a delicious breakfast on-the-go. Serve it with yogurt or all by its tasty self!

Crisps are something I grew up on in Canada. It was one of my mother’s go-to family desserts. That and apple turnovers. In this case, it was of course, the classic, an “All-Canadian” apple crisp served with vanilla ice cream. I think she made them so often since they were a great way to put apples to use. Plus crisps are quick and easy to make. They take minutes to pull together and then all you have to do is wait for them to bake their way into pure deliciousness. And best yet, they seem to get tastier as leftovers. Every hour that passes makes them more amazing!

Since this cranberry orange apple crisp sweetened without refined sugar (♡ just a little Canadian maple syrup and organic Mascabado sugar! ♡) you can enjoy this dessert any time of the day knowing that you’re taking in plenty of antioxidants, many vitamins and minerals as well as fibre and healthy fats. And guess what? Cranberries are in season right now! So you’ve still got time to enjoy this cranberry orange apple crisp.

If fruity, warm-from-the-oven crumbles are your thing, you’ll also love my other cosy favourites such as my classic apple crumble or my fig-studded blackberry crumble. Or try my recipe for apple cranberry crumble baked in ramekins — they are perfect for holiday entertaining!

5 from 1 vote

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Cranberry Orange Apple Crisp (Vegan + GF)

This cranberry orange apple crisp has a fantastic array of fall flavors, natural sweetness maple syrup and unrefined sugar and warming spices that make it a delicious dessert.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Dessert

Category Baking

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6

Calories 404 kcal

Autor Elle

Ingredients

For the base:

• 200 g fresh cranberries
• 2 medium oranges, peeled and chopped
• 2 apples, peeled, cored and diced (I like Elstar or Braeburn)
• 2 tablespoons arrowroot powder (or other plant-based starch)
• 1/4 soft brown sugar (I recommend GEPA organic mascabado sugar) (35 g)
• 4 tablespoon pure maple syrup
• 1/4 teaspoon sea salt

For the topping:

• 1 cup old-fashioned oats (100 g) (choose certified gluten-free, if needed)
• 1/3 cup coconut oil, melted (60 g)
• 1/4 soft brown sugar (I recommend GEPA organic mascabado sugar) (35 g)
• 1 pinch pure vanilla powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• pinch of nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup walnuts, coarsely chopped

Method

1. Preheat the oven to 350°F / 160°C. Lightly oil a baking dish (I use a rectangular 22cm x 28cm baking dish, but a 22 cm x 22 cm square dish also works fine).
2. In a large bowl, mix together the base ingredients and distribute evenly in the prepared baking dish (for less clean-up, you can also mix everything together right in the baking dish!).
3. In a medium mixing bowl, mix together the topping ingredients. Sprinkle the topping evening over the cranberry-orange-apple mixture.
4. Bake for 45 to 50 minutes, until the fruit mixture bubbles and cranberries begin to pop. Remove from oven and allow to cool slightly. Serve and enjoy!

Notes

• I used Spanish Valencia oranges as they don’t have seeds or a lot of pith. They are deliciously sweet, making them perfect for this dish. Cara Cara Navels are also a nice choice.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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