Grain-Free Cranberry Apple Crisp

There’s just something about warm fruit, a crispy topping, and that sweet-tart contrast that makes this Grain-Free Cranberry Apple Crisp recipe feel like fall. This apple crisp is one of my favorite ways to enjoy dessert, especially during the holiday season. It hits all the marks, every time: crispy topping, juicy apples and cranberries, naturally sweetened, and completely gluten-free. Perfect for sharing, for savoring, and for cozying up with.

Easy Grain-Free Apple Crisp Recipe

This Gluten-Free Apple Crisp should definitely be included on your holiday table this year! Or better yet, your table for any fall gathering you may be having. It’s made with juicy apples and fresh or frozen cranberries baked into a sweet, perfectly gooey filling, and then topped with a crispy grain-free topping. 

This holiday dessert is incredibly easy to make and offers the perfect balance of sweet and tart flavors!

Why You’ll Love It

Ingredients Needed:

This apple cranberry crisp is made with healthier ingredients for a better-for-you dessert! *scroll down for the complete recipe

For the Filling

• Baking Apples: use one variety or a combination of a couple. See below for a few of my favorites! 
• Lemon Juice: adds a touch of brightness and enhances the tangy flavor in the cranberries.
• Cranberries: fresh or frozen will work.
• Arrowroot Flour helps thicken the filling for a perfect, gooey texture.
• Cinnamon: gives the crisp a touch of sweet spice.
• Salt: enhances the flavors in the dessert.
• Natural sweetener: use maple syrup or honey to add natural sweetness.

For the Topping

• Almond Flour: a gluten-free and grain-free base for our topping. 
• Walnuts (or pecans): chopped walnuts add the perfect crunch to the topping.
• Cinnamon and Salt: enhance the flavor of the topping.
• Vanilla Extract: adds flavor depth and warmth.
• Natural sweetener: again, use either maple syrup or honey to add a little sweetness to the topping.
• Oil or Butter: keep it dairy-free with coconut oil or use grass-fed butter to hold the topping together.

My Favorite Apples to Use

Believe it or not, not all apples are created equal. While they all taste delicious, certain apples just perform better in baking. The goal is an apple with good flavor that will hold its shape for a longer baking time. Feel free to use just one variety or a mix of a couple. We used a mix of Gala and Granny Smith apples!

Here are a few of the kinds of apples I love to use for an apple crisp.

• Cortland
• Gala
• Granny Smith
• Golden Delicious
• Honey Crisp
• Pink Lady

Step-by-Step Cranberry Apple Crisp Instructions

This grain-free cranberry apple crisp takes a quick 15 minutes to prep! It’s the perfect make-ahead fall dessert. 

• Preheat your oven to 350°F.
• Make the filling: Peel, core, and slice apples. In a bowl, mix apple slices, lemon juice, cranberries, arrowroot, cinnamon, and salt. Add the sweetener, then macerate for 30 minutes (this deepens the flavors)
• Make the topping: In a separate bowl, combine almond flour, chopped walnuts, cinnamon, and salt, then mix in vanilla, sweetener, and coconut oil (or butter). Mix until crumbly.
• Assemble and bake: Pour the filling into a 9×9-inch baking dish, then layer on the topping. Bake at 350ºF until bubbly and cooked through.
• Cool & serve: Let it cool a little – it will thicken up as it cools. Serve warm or at room temperature. Top with coconut whipped cream or ice if you’d like!

Serving Suggestions

Serve this cranberry apple crisp slightly warm or at room temperature. It’s delicious as-is, or top it with dairy-free coconut whipped cream, or with a scoop of your favorite ice cream (we’d recommend a vanilla variation). 

Serve for your fall holidays, with:

• How to Roast a Thanksgiving Turkey (with Herbs and Citrus)
• Instant Pot Mashed Potatoes
• Maple Roasted Brussels Sprouts with Bacon
• Apple Cider Sangria

Watch The Video:

Grain-Free Apple Cranberry Crisp

This Gluten Free Cranberry Apple Crisp is the perfect healthier dessert for the holidays. It’s sweet, tart, and loaded with juicy apples and tart cranberries. It’s also vegan, paleo-friendly, gluten-free, and can easily be dairy-free!

Servings 4 -6

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

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Ingredients

  

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Filling:

• 4 medium to large baking apples about 2 lbs. peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1 cup fresh or frozen cranberries
• 1 tablespoon arrowroot flour
• 1 teaspoon cinnamon
• Pinch of salt
• 2 tablespoons honey or maple syrup

Topping:

• 1-1/4 cup 122 grams almond flour
• 1/3 cup walnuts chopped finely
• 1/2 teaspoon cinnamon more as desired
• Pinch fine sea salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons honey or maple syrup
• 2 tablespoons coconut oil or grass-fed butter at room temperature

Instructions

• Preheat oven to 350ºF.
• In a bowl combine sliced apples, lemon juice, cranberries, arrowroot, cinnamon, salt and combine together. Then add in maple syrup and mix together. If possible, let the fruit macerate for 30 minutes.
• Meanwhile make topping. Add almond flour, walnuts, cinnamon and salt to a bowl and whisk together. Add in vanilla extract, sweetener and coconut oil. Using a fork of your fingers, mix together until the mixture is crumbly.
• Pour the fruit filling and any juices into a 9x9" (or similar sized) baking dish. Crumble the crisp topping over the top and bake in the preheated oven for 45-55 minutes, until the juice is bubbling and the apples are baked through. If the crisp topping is browning too fast, cover the dish with aluminum foil.
• Let cool slightly, or overnight, before serving. Serve as is, with coconut whipped cream or ice cream.

Notes

• It is not essential to let the apples macerate, but it helps make for a juicer apple crisp.
• Yes, you can omit the cranberries!
• Peel the apples. Apple peel can get tough and chewy when baked. I recommend peeling the apples for the best texture.
• Let the filling macerate. While this isn’t totally necessary, I highly recommend it. Once the filling is assembled, let it sit for 30 minutes before baking up your crisp. It’s just so much juicier!
• If the topping is browning too fast as the apple crisp bakes, cover the baking dish with foil to prevent it from burning.
• Cool before serving. As the apple crisp cools, it will thicken. If you  slice into it too soon, it will just be runny.
• This recipe was originally published in 2013, and republished in 2019 with updated photos.

Nutrition

Serving: 1/4 of recipeCalories: 363kcalCarbohydrates: 8.2gProtein: 4.7gFat: 16.7gSaturated Fat: 6gSodium: 340mgFiber: 8.5gSugar: 33g

Course: Dessert

Cuisine: Gluten-free, Paleo

Author: Lexi

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