This gluten free vegan apple cranberry crisp is easy to make and so delicious! This is a must make dessert for your holiday table. Top with ice cream or whipped topping to make this homemade treat extra special.
Fall is the perfect time to bake something delicious, isn’t it?
With Thanksgiving right around the corner, adding fresh cranberries to an apple crisp just seemed like a good idea.
The tangy cranberries go very well with apples, and add a bright, festive color to this simple dessert. If you’re not a pie person, or if you’re just short on time, I’d encourage you to try making a crisp for Thanksgiving this year.
If you have time to make a few desserts, I recommend trying this pumpkin spice cake and this simple no-bake pumpkin cheesecake as well. No one will guess that these treats are gluten free, dairy free, and allergy friendly!
- Apples – You may want to choose a sweeter apple for this recipe, since the fresh cranberries are very tart. Fuji apples or Gala apples would work well since they are sweeter varieties.
- Cranberries – Fresh cranberries add a tartness that is very nice in this sweet dessert. If you can’t find them, it’s okay to use dried cranberries instead.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread. You can use any brand of vegan butter that works for your dietary needs.
- Certified Gluten Free Oats – There are lots of brands of certified gluten free oats to choose from. You can order oats that are manufactured in an allergen free facility from Gerbs Allergy Friendly Foods. Another allergy friendly brand to check out is GF Harvest Oats, which can be purchased on Amazon.
Step by Step Instructions
- Thinly slice the apples and place in a baking dish. Add the cranberries and sugar.
2. Mix up the certified gluten free oats, brown sugar, and vegan buttery spread in a bowl.
3. Spread the oat topping over the apples and cranberries.
4. Bake at 375 degrees F for 30-35 minutes, until the oat topping is golden brown. Serve with dairy free ice cream if desired.
- Try pears instead of apples.
- If you don’t have fresh cranberries, you can use dried cranberries, but you may want to reduce the sugar in that case.
- You could also use raspberries instead of cranberries.
- If you are not dairy free, you can use regular butter.
Store leftover crisp in the refrigerator. It should stay fresh for about 3-4 days.
You should be able to freeze leftovers in a freezer safe container. The topping may not be as crispy when you reheat it, but it should still taste good.
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Apple Cranberry Crisp (Gluten Free, Vegan).
For the apples:
- 4 ½ cups Fuji apples thinly sliced (you could also use Gala apples)
- 1 cup fresh cranberries
- ⅔ cup organic cane sugar
- Preheat oven to 375 degrees F. Peel, core, and slice the apples thin, and put them in a baking dish that is about 9×9 inches. Add the cranberries and sugar, and toss to coat.
- Put the certified gluten free oats and brown sugar in a bowl. Add the buttery spread and cut in with a pastry blender until combined (it will be lumpy with little balls of butter). Spread this topping over the fruit.
- Bake at 375 degrees F for about 30-35 minutes. The oat topping should be golden brown.
- Serve warm with dairy free ice cream or dairy free whipped topping like Coco Whip. You can also eat this crisp plain- it's delicious either way!