This cranberry orange apple crisp has a fantastic array of fall flavors, natural sweetness and warming spices that make it a delicious and healthy dessert or breakfast that is naturally vegan, gluten-free and refined sugar-free.
Course
Breakfast, Dessert
Category
Baking
Prep Time10minutes
Cook Time50minutes
Total Time1hour
Servings6
AutorElle
Ingredients
For the base:
200gfresh cranberries
1teaspoonfinely grated orange zest(from an organic orange)
2medium oranges,peeled and chopped
2apples,peeled, cored and diced (I like Elstar or Braeburn)
2tablespoonsarrowroot powder(or other plant-based starch)
1/4soft brown sugar(I recommend GEPA organic mascabado sugar) (35 g)
4tablespoonpure maple syrup
1/4teaspoonsea salt
For the topping:
1cupold-fashioned oats(100 g) (choose certified gluten-free, if needed)
1/3cupcoconut oil,melted (80 ml)
1/4soft brown sugar(I recommend GEPA organic mascabado sugar) (35 g)
1teaspoonpure vanilla powder
1/2teaspooncinnamon
1/4teaspoonground ginger
1/8teaspoonground cloves
pinchof nutmeg
1/4teaspoonsea salt
1/2cupwalnuts,coarsely chopped
Method
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).
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!).
In a medium mixing bowl, mix together the topping ingredients. Sprinkle the topping evening over the cranberry-orange-apple mixture.
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.