This gluten free apple cranberry crisp is the perfect fruity winter dessert! It has a gooey apple and cranberry filling that's topped with an almond flour crumble topping. This easy apple cranberry crisp is paleo, gluten free, dairy free and egg free.
Earlier this year, I shared my recipe for paleo apple crisp. I enjoyed that recipe so much that I wanted to try another version of it... hence this cranberry apple crisp.
The results?? AMAZING!
Now, if you aren't a fan of cranberries, then stick with my paleo apple crisp. But if you're like me and love the taste of tart cranberries and honey, then this is your recipe.
This gluten free cranberry crisp has a gooey, tender filling that's topped with a crunchy almond flour crumble. It's sweet and tart at the same time and incredibly satisfying topped with a dollop of coconut cream or vanilla ice cream.
- paleo & gluten free
- grain free: this cranberry apple crisp is made without oats
- egg free: no eggs or egg substitutes are needed
- dairy free: both the filling and crumble topping are made without milk, butter or cream
- easy: this is a super easy holiday dessert
If you have a bag of fresh cranberries sitting in the fridge, then take this as a sign to make this healthy cranberry crisp recipe. You won't regret it!
Before you begin making the crisp, gather the necessary ingredients. Here's what you'll need:
For the Cranberry Apple Filling
- cranberries: I used fresh but frozen should work too
- apples: I used organic pink lady apples, but any tart or sweet apple will be a good option
- honey: for vegan, you can use maple syrup instead. However, I love the taste of cranberries and honey together.
- orange juice and orange zest: freshly squeezed orange juice is best
- vanilla extract
- tapioca flour: acts as a thickener for the filling. Arrowroot starch or potato starch will work too.
- spices: cinnamon and nutmeg
For the Crumble Topping
- blanched almond flour: you may substitute with tigernut flour for a nut free crumble topping
- unsweetened shredded coconut
- tapioca flour: best substitutes are arrowroot starch or potato starch
- non-hydrogenated shortening: I use Nutiva shortening, which is made from palm oil and coconut oil. It is sustainably sourced, paleo and vegan friendly. The best substitutes would be grass fed butter or a vegan butter alternative.
- honey: or maple syrup for vegan
- walnuts (optional): omit for nut free
All of the ingredients in this healthy cranberry apple crisp are gluten free and paleo. In addition, this recipe can easily be made vegan and allergy friendly with a few ingredient swaps.
How to Make a Gluten Free Apple Cranberry Crisp
Crisps and crumbles are super easy to make and they take very little prep. Here's how to make this gluten free apple cranberry crisp:
First, preheat your oven to 350 degrees F. Grease an 11"x7" or 8" square baking dish with shortening (or butter/vegan butter) and set aside.
Make the Filling
Next, make the filling. Rinse the cranberries, pat them dry and then place them in a large mixing bowl.
Rinse the apples, then slice them into thin pieces. I like thin apple slices because I prefer my apples soft. Here's what I do (see photo below for a visual): cut the apple in half and remove the core. Make thin cuts from the top to the bottom of each half of the apple. Then, cut the slices in thirds.
There is no need to remove the skin (I didn't), but you may peel your apples if you prefer.
After cutting the apples, place them in the mixing bowl with the cranberries. Then, drizzle the fruit with honey, orange juice, orange zest and vanilla. Tip: I find slightly warming the honey in the microwave (just 5 seconds) makes it runnier and easier to work with. Mix with a spatula.
Next, sprinkle on the tapioca flour, cinnamon, nutmeg and salt. Stir the mixture with a spatula until well combined.
Pour the filling into the greased baking dish.
Make the Crumble Topping
Next, make the crumble topping. Start by combining the almond flour, shredded coconut, tapioca flour and salt in a large mixing bowl.
Add in the shortening, honey and cinnamon. First, mix the ingredients with a for or spatula, then use your hands to combine the dough.
Lastly, fold the walnut pieces in to the dough.
Crumble the topping over the filling. Using your hands, gently press down on the topping.
Bake the Crisp
Then, bake the crisp! Place the crisp in your preheated oven and bake at 350 degrees F for 45 minutes.
After baking, the crisp filling should be gooey and bubbling. The topping should be crisp and golden brown in color.
Cool the Crisp
Cool the crisp in the baking dish to room temperature.
You may serve it warm, however I prefer eating this cranberry apple crisp after it's spent a night in the fridge.
This gluten free crisp needs to be stored in the fridge. Either cover the baking dish with bees wax, foil or parchment paper. Or, place the crisp in a sealed glass container.
This recipe will last well up to a week in the fridge. In fact, I think the flavors get even better after the first night or two in the fridge.
Best Apple Cranberry Crisp Toppings
I topped this cranberry apple crumble with coconut cream - simply a scoop of cream from a can of full fat coconut milk.
Some other great options include: vanilla ice cream, caramel sauce, whipped cream, custard or even a thick yogurt.
Frequently Asked Questions
How do you keep an apple crisp from getting watery?
The addition of tapioca flour makes this crisp gooey, not watery. So, for best results use a thickener in the filling like tapioca flour, arrowroot starch or potato starch.
Also, make sure the apple crisp is fully cooked. An under-baked crisp will result in a runny filling. If the topping is turning brown (burnt) but the filling isn't done, then cover the crisp with foil.
What is the best apple for an apple crisp?
Any apple will work for making an apple crisp, but generally speaking, extra sweet or tart apples are best. Some of the best varieties include: Honeycrisp, Granny Smith, Pink Lady, Braeburn, Criterion, Golden Delicious.
What's the difference between an apple crisp and crumble?
Originally, crisps contained oats in the topping and crumbles did not. However, these days the lines are blurred and crumbles and crisps are used interchangeably. So basically, there isn't a difference between the two.
More Gluten Free Apple RecipesPrint
This gluten free apple cranberry crisp has a gooey apple and cranberry filling topped with an almond flour crumble. This recipe is paleo, gluten free, dairy free and easily made nut free and/or vegan.
Cranberry Apple Filling
- 2 cups cranberries fresh or frozen
- 3 cups thinly sliced pink lady apples (315g)
- 3 Tbsp honey
- 2 Tbsp orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
- 2 Tbsp tapioca flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- Preheat oven to 350 degrees F. Grease an 11"x7" or 8" square baking dish with shortening (or butter) and set aside.
- Make the filling: Rinse the cranberries, pat them dry and then place them in a large mixing bowl.
- Rinse the apples, then slice them into thin pieces. There is no need to remove the skin (I didn't), but you may peel your apples if you prefer.
- Place the apples in the mixing bowl with the cranberries. Then, drizzle the fruit with honey, orange juice, orange zest and vanilla. Mix with a spatula.
- Sprinkle on the tapioca flour, cinnamon, nutmeg and salt. Stir the mixture with a spatula until well combined.
- Pour the filling into the greased baking dish.
- Make the crumble topping: Combine the almond flour, shredded coconut, tapioca flour and salt in a large mixing bowl.
- Add in the shortening, honey and cinnamon. First, mix the ingredients with a for or spatula, then use your hands to combine the dough. Fold the walnut pieces in to the dough
- Crumble the topping over the filling, press down lightly with your hands.
- Bake: Place the cranberry crumble in the oven and bake at 350 degrees F for 45 minutes.
- Cool: Remove crumble from oven, cool in pan to warm temperature.
- Store covered in fridge, up to one week.
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