Description
A cozy and delicious gluten-free winter fruit crisp featuring a blend of sliced apples, pears, and cranberries, topped with a crunchy oat and almond flour crumble sweetened naturally with maple syrup and coconut sugar.
Ingredients
Fruit Base:
- 3 apples, sliced
- 2 pears, sliced
- 1 cup fresh or frozen cranberries
- ¼ cup maple syrup
- 1 teaspoon cinnamon
Topping:
- 1 cup gluten-free rolled oats
- ½ cup almond flour
- ¼ cup coconut sugar
- ¼ cup butter or coconut oil
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the fruit crisp evenly.
- Prepare Fruit Base: In a large bowl, toss the sliced apples, pears, and cranberries with the maple syrup and cinnamon until well coated. Transfer this mixture into a baking dish, spreading it evenly.
- Make Topping: In another bowl, combine the gluten-free rolled oats, almond flour, and coconut sugar. Cut in the butter or coconut oil until the mixture becomes crumbly and evenly mixed, forming the crisp topping.
- Assemble Crisp: Sprinkle the prepared topping evenly over the fruit mixture in the baking dish, covering the fruit completely.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the topping is golden brown and the fruit base is bubbly and tender.
- Serve: Remove from oven and let it cool slightly before serving. It pairs wonderfully with yogurt, making an excellent breakfast or dessert option.
Notes
- Serve warm topped with yogurt for a wholesome breakfast treat.
- You can substitute butter with coconut oil to keep it dairy-free and vegan.
- Fresh or frozen cranberries both work well in this crisp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
