Cranberry Apple Crisp Recipe
- 2 tablespoons maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 cup pecans chopped
- 1 tablespoon tapioca flour
- 1/4 teaspoon nutmeg
- 2 lbs. apples (about 6 medium) peeled, cored and cubed (i used a variety of types)
- 1 1/2 cups fresh cranberries
- 1 teaspoon orange zest (from 1 orange)
- 2 tablespoons coconut sugar
- 1/2 cup blanched almond flour
- 1/4 cup tapioca flour
- 3/4 cup gluten-free rolled oats
- 6 tablespoons coconut oil solid
- Carbohydrate 13.856008281098 g
- Cholesterol 0 mg
- Fat 18.9595275041455 g
- Fiber 2.64837497067762 g
- Protein 2.38425125052529 g
- Saturated Fat 9.55787656285602 g
- Serving Size 1 1 serving (169g)
- Sodium 2.75670312503375 mg
- Sugar 11.2076333104204 g
- Trans Fat 1.02756012519426 g
- Calories 224 calories
Step-by-step
- Preheat the oven to 350ºF.
- In a medium bowl, combine the apple slices, cranberries, orange zest, cinnamon, nutmeg, coconut sugar, maple syrup and tapioca flour. Stir to combine and coat all of the fruit evenly. Pour all of the fruit filling into an 9x9†(or similarly sized) pan and set aside while preparing the crisp topping.
- In a separate bowl, combine the almond flour, tapioca flour, rolled oats, and coconut sugar. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the pecans.
- Cover the fruit evenly with the oat topping and bake for about 45 minutes, or until the topping is golden brown and the fruit filling is bubbling. If topping is browning too quickly, tent the pan with aluminum foil halfway through to prevent burning.
- Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.
Sensory Profile and Visual Cues
Hot fruit bubbles thick and dark at the edges of the baking dish while the crumb topping turns deep golden brown. Fresh cranberries provide tart contrast against sweet apples, releasing pectin as they heat to thicken the juices naturally. Pull the pan from the oven when the internal temperature of the fruit reaches 205 degrees Fahrenheit and the oats smell deeply toasted.
Maximizing Ingredient Efficiency
Solid coconut oil acts as the primary fat binding the almond flour and rolled oats into coarse crumbs. Keep the oil cold during mixing to prevent premature melting, which yields a greasy rather than crisp topping. Using tapioca flour in both the fruit filling and the dry topping reduces the need to purchase specialized thickening agents.
Storage and Reheating Behavior
Store leftovers covered in the refrigerator for up to three days. The oat topping softens significantly during refrigeration due to moisture migration from the fruit. Reheat individual portions in a 350 degree oven for fifteen minutes to drive off excess moisture and restore crispness to the pecans and oats. Avoid microwaving if texture preservation is the priority.
