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!
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.
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.