Apple Cranberry Crisp
This is a variation of my ginger pear crisp. It’s slightly sweet and perfectly tart from the fresh cranberries. I like to make this between Thanksgiving and the Christmas holidays when fresh cranberries are in season.
Ingredients
- 4 apples, cored, peeled and sliced into wedges or small cubes
- 1cup fresh whole cranberries
- 3teaspoon cinnamon, divided
- Zest of 1 orange
- 1/4cup orange juice or apple juice
- 6tablespoon honey or maple syrup, divided
- 1/2tablespoon arrowroot, whole wheat or brown rice flour
- 1cup rolled oats
- 1/2cup whole wheat flour or brown rice flour
- 2tablespoon butter
Instructions
- Preheat the oven to 350 degrees F.
- Combine the apples, cranberries, 2 teaspoons of cinnamon, orange zest, orange juice and 3 tablespoons of honey in a medium bowl. Gently fold in arrowroot. Pour into an 8x8 or 9x9 glass baking pan.
- Combine the oats,whole wheat flour and 1 teaspoon of cinnamon in a medium bowl. Sprinkle over the apple mixture. Drizzle 3 tablespoons of honey over the oat mixture. Place the pieces of butter evenly over the oat topping.
- Cover with foil and bake for 25-30 minutes. Remove foil and bake another 25 minutes until topping is crisp and browned. Serve warm.
Recipe Notes
I love to serve this with some crème fraise or whipped cream. A special treat would be a scoop of vanilla ice cream.
