Gluten-Free Cranberry Apple Crisp
A cozy baked fruit crisp featuring apples, cranberries, and a gluten-free oat topping.
Ingredients
For the Fruit Layer
- 4 cups apples peeled, cored, and chopped
- 2 cups fresh cranberries
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp lemon juice
For the Topping
- 1 1/2 cups gluten-free rolled oats
- 3/4 cup brown sugar
- 1/2 cup brown rice flour
- 1 tsp sea salt
- 1/2 cup unsalted butter melted (or coconut oil for dairy-free)
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or coconut oil.
- In a medium bowl, combine apples, cranberries, sugars, and lemon juice. Toss to coat.
- In another bowl or stand mixer, mix oats, brown sugar, rice flour, salt, butter, and pecans until crumbly.
- Spread the fruit mixture evenly in the pan, then sprinkle the oat mixture on top.
- Bake for 35–40 minutes, until the top is golden brown and the fruit is bubbling around the edges.
- Let cool slightly before serving.
Notes
Use tart apples like Granny Smith for balance or mix types for depth. Sunflower or pumpkin seeds can replace pecans. Add cardamom or clove for extra fall aroma. For a classic version without cranberries, try the Gluten-Free Apple Crisp. Assemble a day ahead but keep topping separate; store leftovers refrigerated and reheat to revive crispness.