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APPLE-CRANBERRY CRISP (EASY + HEALTHY)

healthy apple cranberry crisp in a white bowl with fork

Made with fresh apples and cranberries with a crumbly, crisp oat topping naturally sweetened with pure maple syrup, this fruit crisp is easy, healthy and delicious!

Scale

Ingredients

Topping

Instructions

Preheat oven to 350 degrees F.

Put the fruit together: Wash, slice, core and dice the apples, into about 3/4 inch pieces. Combine apples, cranberries, lemon juice, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish, you can also use an oval shaped dish.

Make the topping: In a mixing bowl (shown above), combine oats, flaxseed meal, walnuts/pecans, maple syrup, optional coconut oil (mine is oil-free), vanilla and salt, mix well. Spread oat mixture evenly over the apple and cranberries (shown below), and sprinkle with a little more cinnamon of you like.

Bake for 35 – 40 minutes, or until apples and cranberries are fork tender. Towards the end of cooking, about 20 – 25 minutes in, keep an eye on the topping, if its getting to dark, cover loosely with foil (nothing worse than a burnt crisp). Once done, let cool 5 – 10 minutes before serving.

Serve warm as is, with a scoop of non-diary vanilla ice cream or dollop of whipped coconut cream. Store leftovers in the refrigerator for up to 5 days.

Store leftovers in the refrigerator for up to 5 days.

NOTES:

Make gluten-free by using gluten-free oats.

Feel free to use almonds, pecans or other nuts and seeds of choice in place of the walnuts.

Peel your apples if you prefer. I leave the skin on for the fiber and less work. Plus I love the rustic look and different colors the skin brings to the dish. If serving for everyday I don’t bother to peel the apples but if serving for company I may consider peeling them.

Make this oil free and omit the coconut oil. Your crisp top will be a little bit dryer, but still good!

Nutritional information does not include the optional ingredients.

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