This healthy Gluten Free Apple Crisp is the perfect healthier dessert for the holidays. It’s made without oats, with a nice pop of color and tartness thanks to added cranberries and is sweetened just right! It’s also vegan, paleo-friendly and with dairy-free options.
Gluten Free Apple Crisp
This Gluten Free Apple Crisp should definitely be included on your Thanksgiving table this year! What I love about this is the balance of flavor between the sweet juicy apples and the burst of tartness and pop of color from the cranberries. They give a beautiful red hue to dish. The crisp topping is made using almond flour and finely chopped walnuts. There is a dairy-free option as well and absolutely no refined sugar in the whole dessert!
Honey or Maple Syrup
Coconut oil or Grass-fed Butter
How do you make an apple crisp without oats?
Not only is this Cranberry Apple Crisp gluten-free, it’s also grain free! The crisp topping is made without any oats at all, instead using a combination of walnuts and almond flour. You could also substitute pecans if you prefer. To make the grain-free crisp:
Whisk together the dry ingredients.
Add in the liquid sweetener (you can choose between maple syrup or honey), a splash of vanilla extract and either coconut oil or butter. The fat must be at solid room temperature. It should be soft enough to mix into the dry ingredients easily. Mix it together either using or fork, or crumble it together using your fingers.
Which Apples to Use
Admittedly, not all apples are created equally. While they all taste delicious, different apples perform better for cooking, eating and baking. It’s great to use a mix of apples for this crisp, or you can just pick one variety. For this, you want an apple that has good flavor but will hold it’s shape for the long baking time. We liked a mix of gala and Granny Smith, but any apple that is good for baking will work here.
Best Apples for Gluten Free Apple Crisp:
How to Serve Gluten Free Apple Crisp
Serve this Cranberry Apple Crisp slightly warm or at room temperature. If you serve it very hot, the juice will be very thin. As it cools, it thickens.
You can make this dessert up to 1 day ahead of time. Cover and leave at room temperature.
This Orange Cranberry Overnight Oats recipe is the best make-ahead breakfast. It’s creamy (without any dairy) and bursting with seasonal orange, cranberry and pecan flavor. This vegan-friendly and gluten-free overnight oats recipe packs a lot of fiber into your breakfast to leave you satisfied all morning long!
Orange Cranberry Overnight Oats
This Orange and Cranberry Overnight Oats recipe is the perfect start to the day, made the night before! It’s slightly sweet, full of fiber and bursting with seasonal fall flavor thanks to the cranberries and orange. Overnight oats couldn’t be easier to make. You simple place all of the ingredients in a jar, mix it up with a spoon and it’s ready to go the next morning. The oatmeal tastes so creamy without ever adding any dairy at all! Plus, it takes 5 minutes to throw together!
Milk (dairy-free or dairy)
Fresh Squeezed Orange Juice
What Type of Milk to Use
You can use any milk to you typically enjoy! We’ve tried this with almond milk, oat milk, boxed coconut milk and regular diary milk. If you are using canned coconut milk you may need to cut it with water, otherwise it will be too thick. We’ve also tried this with greek yogurt as well, though that too is quite thick so we suggest adding in a bit of water to thin it out.
How Do You Make Overnight Oats?
It’s so super simple to make overnight oats! Simply measure out the oats, milk of choice and additional flavors and place in a mason jar. Give it a shake and close it up and place in the refrigerator. You can leave it to sit overnight, as the name suggests, but really it is ready to consume after about 3 hours.
Do you eat overnight oats hot or cold?
Overnight oats are a great and easy on-the-go breakfast! Grab it out of the fridge, cold or if you really want to heat it up place it in a small pan and warm it up with a little extra almond milk on low heat (or in the microwave if you use one).
What type of oats do you use for overnight oats?
We recommend using gluten-free rolled oats for this recipe. You can use quick oats, but they might have a slightly softer texture when compared to old-fashioned rolled oats.
How long can you keep overnight oats in the refrigerator?
I keep my overnight oats for up to 3 days in the refrigerator.
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Place all ingredients into a jar and mix well to combine.
Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.
If desired, add more almond milk before serving, but this is the amount we prefer.
Store in the refrigerator for 3 days.
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This Crockpot Cranberry Sauce is an easy update on the classic Thanksgiving staple! It is such a great combination with tart cranberries, along with sweet apples and just the right amount of citrus. This slow cooker cranberry sauce uses hands-off cooking so you can focus on other aspects of your holiday meal! It contains no refined sugars and is bound to be a new family favorite!
Crockpot Cranberry Sauce
Forget the over sweetened canned cranberry sauce this year because it is SO EASY to make this Crock Pot Cranberry Sauce! You essentially throw all the ingredients in your slow cooker and walk away! It also is refined sugar free relying on coconut sugar, honey and sweet apples to balance the tart cranberries and citrus.
This sauce is of course well known as a Thanksgiving staple, but I also love to put a spoonful right on top of of latkes or as a versatile spread for breakfast or leftovers!
Ingredients for Slow Cooker Cranberry Sauce
Coconut Palm Sugar
How do you sweeten slow cooker cranberry sauce?
We used a combination of naturally sweet apples, orange juice, honey and coconut sugar!
How long does crockpot cranberry sauce last?
Homemade cranberry sauce will last quite a while, so this makes it a great make-ahead part of your holiday feast! We’d recommend using it within 7-10 days after making for optimal freshness, but it could very well last longer. For Thanksgiving it might make sense to make the cranberry sauce a few days ahead of time! You can serve it cold or you can re-heat gently in a pot over low heat.
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