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 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!
I’m a big fan of oatmeal, actually flaky “oats” of all kinds. My favorite choice for my morning oatmeal isn’t oatmeal at all, it’s flaked barley, which I am willing to bet would be an amazing second choice for a crisp topping. Albeit not gluten-free. Sorry gluten-free friends. And not to rub it in your face, but it’s darn tasty. But that’s besides the point, we are using oats here. Also healthy, healthy. And 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.
Cranberry Orange Apple Crisp (Vegan + GF)
Ingredients
For the base:
- 200 g fresh cranberries
- 1 teaspoon finely grated orange zest (from an organic orange)
- 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 (80 ml)
- 1/4 soft brown sugar (I recommend GEPA organic mascabado sugar) (35 g)
- 1 teaspoon 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
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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).
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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!).
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In a medium mixing bowl, mix together the topping ingredients. Sprinkle the topping evening over the cranberry-orange-apple mixture.
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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.
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