Ingredients
Filling
- 4-5 apples, peeled and sliced into 1/2-inch thick slices (discard cores)
- 1 1/2 cups fresh cranberries
- 2 tablespoons coconut sugar
- 2 tablespoons oat flour
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
Crisp Topping
- 1 cup oat flour (gluten-free if needed)
- 1 cup quick oats (gluten-free if needed)
- 1 teaspoon cinnamon
- 2/3 cup coconut sugar
- 1/2 cup vegan butter, melted
- 1 teaspoon vanilla extract
Instructions
- Prep apples: Preheat the oven to 350°F (177°C). Peel the apples and slice them into 1/2-inch thick pieces, discarding the cores to prepare the filling base.
- Assemble filling: In a large bowl, toss the sliced apples and fresh cranberries with 2 tablespoons of oat flour, 2 tablespoons of coconut sugar, 1 tablespoon of lemon juice, and 1/4 teaspoon of cinnamon. Mix well to evenly coat the fruit. Pour the mixture evenly into your baking dish.
- Prep crisp topping: In another bowl, combine 1 cup of oat flour, 1 cup of quick oats, 1 teaspoon cinnamon, 2/3 cup coconut sugar, melted 1/2 cup vegan butter, and 1 teaspoon vanilla extract. Use a fork to thoroughly mix and crumble the topping until it resembles coarse crumbs. Sprinkle this crumble evenly over the fruit filling in the baking dish.
- Bake: Place the dish uncovered into the preheated oven and bake for 45 minutes. The crisp topping should turn golden brown and the filling should be bubbling slightly. Remove from oven and serve warm, optionally with ice cream for extra indulgence.
Notes
- Choose crisp apples like Granny Smith or Honeycrisp for the best texture.
- You can substitute coconut sugar with brown sugar if preferred.
- Ensure to use gluten-free oats and oat flour if gluten sensitivity is a concern.
- Vegan butter can be replaced with coconut oil for a different flavor profile.
- This dessert can be served with vegan vanilla ice cream to keep it entirely plant-based.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan,Gluten Free
