Fruit crisps have long been a cold weather favourite for me, but over the years the recipe has changed and evolved to today’s version that’s still delicious, but is also vegan & gluten free. When the aromas from this baking start wafting through the house, it’ll cheer up everyone, even on the chilliest of days~
Make ’em cute~
I used to make fruit crisps in larger baking dishes, but now I only make them in individual portions. They’re easier to store and keep crisp – unwrapped, in the fridge. Easy to serve, they’re also adorable… especially if you have some tea cups to bake them in.
The size also means an anytime dessert, snack or quick breakfast is as easy as grabbing a spoon!
Ch, ch, ch, changes…
I no longer peel the apples when making this dessert. You really can’t tell AND you’re adding nutrition; just wash them well before using. As well, I use a mix of red & green apples, enjoying the textural changes, as some will cook down soft (red) and others (green) will hold their shape. Do your own experimenting and find what you really like!
You’ll also notice that the fruit mixture has no thickener added. Both cranberries & apples have a lot of pectin, so I see no need to mask their lovely natural state.
To further bump up the nutritional value, I always add nuts – either almonds or walnuts – and a bit of ground flax seed. Don’t worry that I’ve taken it too far, it still tastes great!
Gorgeous. Delicious. Healthy.
Totally enjoyable as is, but you can always add a big spoonful of any topping that you’re allowed.
If you serve them warm with ice cream (vegan if needed) for dessert, you’ll knock everybody’s socks off!
They also make a great breakfast, topped with (vegan) yogurt or an anytime healthy snack, straight out of the fridge.
Vegan Cranberry Apple Crisp (GF)
Having cranberries stashed in your freezer makes this über easy. With a recipe this changeable, tasty & good for you, you should be making it. A lot~
- 2 cups chopped apples mix of red & green
- 2 cups frozen cranberries blueberries or raspberries would also work
- 2 tablespoons sugar
- Juice from half a lemon or use 2 - 3 TBSP orange juice
- 1 cup gluten free rolled oats I like Bob’s Red Mill
- 1/2 cup gluten free oat flour whiz oats in your food processor or buy if you can
- 1/4 cup brown rice flour
- 1/4 cup brown sugar
- 1/4 cup sliced almonds or chopped walnuts omit for nut free
- 2 teaspoons ground flax seed
- 1 teaspoon cinnamon
- Pinch salt
- 1/3 - 1/2 cup extra virgin olive oil
Peel apples (if desired) and slice/chop add to large bowl. Add frozen mixed berries, sugar and lemon juice, toss to coat and set aside; this will give a chance for the juices to start forming.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Add oats, flours, sugar, nuts and seasonings in medium sized bowl and stir together. Add 1/3 cup of olive oil and see if it’s enough; add the remaining if it seems dry, and won't form small clumps in your hand.
If it still doesn't come together making some small clumps, add a bit of water..
Stir the fruit mixture before using and divide among 8 small tea cups or ramekins.
Holding each over the mixing bowl (to catch any that falls over) sprinkle with the oat 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 25 – 30 minutes, until bubbling and browned.
Store any leftover in the fridge uncovered, to keep the topping crisp!
I scrub the apples and leave the peel on, adding texture and more goodness. Of course you can peel them if you like.
When chopping the apples, make them different sizes; some will stay chunky and smaller pieces will ‘melt’ into the mixture.
No thickener is needed as apples & cranberries have a lot of natural pectin!