Name: Gluten Free Apple Cranberry Crisp (Paleo)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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; 1/4 tsp nutmeg; 1/4 tsp salt; 1/2 cup blanched almond flour (50g) tigernut flour for nut free; 1/2 cup unsweetened shredded coconut (50g); 3 Tbsp tapioca flour (23g); pinch of salt; 1/4 cup non-hydrogenated shortening or butter; 1 Tbsp honey; 1/2 tsp cinnamon; 1/4 cup walnuts optional, omit for nut free

Description

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.

Ingredients

Scale

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
1/4 tsp nutmeg
1/4 tsp salt

Crumble Topping

1/2 cup blanched almond flour (50g) tigernut flour for nut free
1/2 cup unsweetened shredded coconut (50g)
3 Tbsp tapioca flour (23g)
pinch of salt
1/4 cup non-hydrogenated shortening or butter
1 Tbsp honey
1/2 tsp cinnamon
1/4 cup walnuts optional, omit for nut free

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Instructions

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.