Go Back
+ servings

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Gluten-free, Paleo
Servings: 4 -6
Author: Lexi



  • 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


  • 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


  • 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.


  • 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.


Serving: 1/4 of recipe | Calories: 363kcal | Carbohydrates: 8.2g | Protein: 4.7g | Fat: 16.7g | Saturated Fat: 6g | Sodium: 340mg | Fiber: 8.5g | Sugar: 33g