‘Tis the wonderful season of apple picking and baking yummy goodies. One of my absolute favorite fall desserts is apple crisp. It’s a bit lighter than apple pie as it doesn’t have the thick crust that’s loaded with extra calories, but it still offers the same delicious goodness of warm baked apples coated in spices.
I’m also a big fan of fresh cranberries, and I think they complement apples really well. So most of the time when I make an apple crisp I throw in cranberries too. Not only do they add a tangy sweetness to it, but they also add a bit of color making the dish not only taste great, but look vibrant and beautiful. Of course, I try to make my crisp on the healthier side. For instance, every recipe I’ve ever seen online calls for at least 1 cup of white or packed brown sugar, which I almost never use and don’t even keep in the house. I always think of recipes as a baseline, giving me ideas of how I can make something but allowing me the ability to make it my own by changing things up. For me, cooking is an art, and a way for me get creative with my food. I love having the power to control every ingredient that goes in and making every meal exactly how I want.
With that said, if you’re looking for something to do with all those bushels and pecks of apples you’re out there picking this fall, give my apple cranberry crisp a try. I’ve already made it twice this year, once was for a party, and it’s been a hit both times. And if you have about 3 extra minutes, check out my video to see exactly how I make. Enjoy and happy baking!
- 3 cups of apples, peeled and chopped
- 1 cup fresh cranberries, rinsed, drained and patted dry
- 2 cups of cooking oats
- 1 cup of flour
- 1 cup of 100% pure maple syrup
- Ground cinnamon to taste
- Ground nutmeg to taste
- Coconut oil
- Ice cream (optional)
- Preheat oven to 375
- In a bowl add your apples, cranberries, oats, flour and maple syrup
- Mix well
- Add cinnamon and nutmeg to taste - there's no raw egg in this recipe, so it's super easy to do a taste test to get it exactly how you want it 🙂
- coat your baking dish with cold coconut oil. This is a healthier option than butter, and the oil works better than cooking spray for this recipe.
- Bake for about 35 minutes, or until it's bubbling on the bottom, the top is crispy and the apples are soft.
- I like apple cranberry crisp best served warm, and of course with a scoop of vanilla ice cream on top.
- You can use this same recipe for peach blueberry crisp