Apple Cranberry Maple Crisp
Apple Cranberry Maple Crisp serves: 8 servings
Prep Time: 25 minutes | Cook Time: 50 minutes | Rest Time: 5-10 minutes | Total Time: 1 hour 25 minutes
Ingredients:
For the apple-cranberry filling:
- 7 cups (770 g) peeled and chopped apples (about 5 large apples, cut into 1/2-in chunks)
- 1 1/2 cups (100 g) whole cranberries, fresh or frozen
- 1/4 cup (48 g) coconut sugar
- 1 tsp orange zest
- 2 Tbsp orange juice
- 1 Tbsp arrowroot powder
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
For the topping:
- 1 cup (112 g) almond flour
- 3/4 cup (60 g) dry gluten-free rolled oats
- 2/3 cup (73 g) chopped raw pecans
- 1/4 cup (55 g) coconut oil, softened
- 1/4 cup (60 ml) maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C). Lightly grease an 8-in x 11-in (20-cm x 28-cm) baking dish.
- In the prepared baking dish, place apples, cranberries, coconut sugar, orange zest, orange juice, arrowroot, cinnamon, cloves and nutmeg. Stir gently to combine.
- In a medium bowl, place almond flour, oats, pecans, coconut oil, maple syrup, vanilla extract and salt. With a wooden spoon or with clean hands, mix together until thoroughly combined. Sprinkle the almond flour-oat mixture evenly over the top of the apple-cranberry mixture. Cover the dish loosely with foil and place in preheated oven. Bake for 35 min, or until the fruit is fork-tender. Uncover the dish and bake for 15 min more, or until topping is golden and fragrant. Remove from oven and let stand for 5–10 min before serving.
Notes:
Storage tip: Apple Cranberry Maple Crisp will keep in an airtight container in the refrigerator for 5–7 days.
Reheating tip: In a 350°F (180°C) oven, reheat crisp for 10 min, or until warmed through.
Make it nut-free: Use oat flour in place of almond flour, and raw, shelled pumpkin seeds in place of pecans.
Nutrition Information Per Serving:
352 calories, 21 g total fat, 6.8 g saturated fat, 4 g polyunsaturated fat, 8.8 g monounsaturated fat, 0 mg cholesterol, 151 mg sodium, 313 mg potassium, 40 g total carbohydrates, 5.5 g fiber, 25.6 g sugar, 5.2 g protein, 7% calcium, 7% iron
