Apple Cranberry Orange Crisp is the perfect bookend to your intimate Thanksgiving Menu! This dessert is complex in flavor, includes a number of beautiful fall flavors, and is relatively quick to pull together.
This Apple Cranberry Orange Crisp is like the dessert I grew up on, but dare I say better…It’s filled with hints of warm cinnamon and nutmeg, tart cranberries, sweet crisp apples and a pop of fresh orange, and I am in love. It is then topped with a “buttery”, oat-nut topping.
Ingredients Notes For This Apple Cranberry Orange Crisp:
Apples – I use Honeycrisp Apples here. You can also use Braeburn, Crispin, or Pink Lady.
Cranberries – You can use frozen fresh for this recipe. (When cranberries are in season, I usually buy a number of bags and throw them in the freezer for later).
Bob’s Red Mill ® Gluten-Free Whole Grain Rolled Oats – What a great brand this is. Plus, I love their gluten-free products as well.
Bob’s Red Mill ® Gluten-Free Whole Grain Oat Flour – Here is another goodie. I use this flour on a daily basis now, because I want to stay away from processed white flour. This gluten free oat flour contains the same nutrition as their old fashioned oats, which provides fiber and protein.
Nuts – Use either almonds or pecans, but almonds are my favorite!
Miyoko’s Creamery ®European Style Cultured Vegan Butter – This butter is 100% crafted from plants. Plus it melts, spread, browns, bakes and tastes like butter. For me, this is a great alternative because it is lactose free, gluten-free and contains no dairy.
3 tbsp Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
3/4cup Light Brown Sugar, packed
1cup Bob’s Red Mill® Gluten-Free Whole Grain Rolled Oats
1/2cup Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
3/4 tsp Ground Cinnamon
3/4 tsp Ground Nutmeg
1/4 tsp Salt
1/4cup Sliced Almonds or Pecans
1/3cup Miyoko’s Creamery® European Style Cultured Vegan Unsalted Butter (softened)
Optional: So Delicious Dairy-Free Oatmilk Creamy Vanilla Bean Frozen Dessert, or vanilla ice cream of choice, for topping
Prep: Preheat the oven to 375° degrees F. Lightly butter or spray a cast iron skillet, or 9-by-13-inch baking dish with non-stick cooking spray.
Filling: In a large bowl, combine the apples, cranberries, orange zest, orange juice, sugar and flour. Set aside.
Topping: In a small bowl, combine the brown sugar, oats, flour, cinnamon, nutmeg, salt, and almonds. Add the butter and give it a good stir to combine. Then finish working the mixture with your fingers.
Put it together: Transfer the filling to the baking dish and then sprinkle with the topping.
Bake: Bake for 45-50 minutes or until the topping is golden brown and juices are bubbly around the edges. Let cool for 10-15 minutes before serving.
Optional: Serve with a side of dairy-free ice cream.