Tart cranberries, sliced apples, and a sweet, buttery topping make this crisp the perfect fall dessert!
Preheat oven to 375 degrees F. Peel, core, and slice the apples thin, and put them in a baking dish that is about 9x9 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!
I recommend using sweet apples for this recipe. Fuji or Gala would work very well.
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.
You can try pears in this recipe if you prefer. If you don't have fresh cranberries, you can use dried cranberries, but you may want to reduce the sugar in that case.