Fruit crisps have been a winter stand-by dessert for me, for as long as I can remember. Over the years the recipe changes, and evolves, to today’s status of gluten free. The cinnamon & fruit aromas coming from the oven on a cold winter’s day is simply intoxicating. Reminds me of pie baking, actually!
I used to make fruit crisps in larger baking dishes… now, I only make them in individual portions. They’re easier to store – and keep crisp. (This means not wrapping them!) They’re easier to serve, cuter and… believe it or not, I think they taste better.
The size also means a dessert or quick breakfast is as easy as grabbing a spoon.
I no longer peel the apples (or pears, apricots, etc) when making this. Scrub the fruit well before using. You really can’t tell AND you’re adding nutrition.
You’ll find the flour substitutions make the topping in this recipe really crisp – just be sure to not wrap any remaining, when stored in the fridge. Otherwise the topping will get soggy. It’s also not overly sweet, which is a nice change for dessert, but don’t get me wrong – it still tastes of dessert and really does remind me of fruit pies!
I always use a different mix of red & green apples, enjoying the textural changes. I like that some will cook down soft (red) and others (green) will hold their shape. Do your own experimenting and find what you really like – this recipe will want you to do just that.
Delicious as is, but you can always add a big spoonful of your favourite topping. Yogurt, ice cream, whipped cream! To really make it a show stopping dessert add a caramel or whiskey sauce~
Gluten Free Cranberry Fruit Crisp
Having berries stashed in your freezer means simply needing apples to complete this. With a recipe this changeable, tasty and good for you, you should be making it. A lot. If you want it freshly warm from the oven, prep them before dinner and pop them in the oven when you sit down. Makes 8 individual.
Ingredients for the fruit mix:
2 cups sliced/chopped apples
2 cups frozen berries: use some cranberries and add blueberries, raspberries, etc
2 TBSP sugar
Juice of half a lemon
Peel (if desired) and slice/chop apples, add to large bowl.
Add frozen mixed berries, sugar and lemon juice – toss to coat and set aside.
Ingredients for the crisp or topping:
1 cup oats
1/2 cup oat flour (whiz oats in your food processor for this – or buy if you can)
1/4 cup sliced almonds (omit for nut free)
1/4 cup brown rice flour
1/4 cup brown sugar
1/3 cup extra virgin olive oil
1/2 tsp cinnamon
Preheat oven to 350° and line a baking sheet with parchment paper.
Add all ingredients in medium sized bowl and mix until combined. If it doesn’t come together making some small clumps, add a bit more oil as needed.
Divide fruit mixture among 8 small ramekins/oven proof dishes. Over the mixing bowl (to catch any that falls over) top with the crisp topping, dividing the mixture equally. It’s ok, in fact good – if some of the fruit peaks through.
Place on parchment lined sheet and bake for 20 – 25 minutes, until bubbling and browned.