Gluten-Free Apple Cranberry Crisp

Hi Bakers!

Who loves the flavor of an apple pie but doesn't feel up to making the crust? A gluten-free Apple Cranberry Crisp has all the yum of an apple pie with without the fuss. This is the perfect weeknight treat or welcome stand-in to a traditional pie. It has the added benefit of oat flavor and a crisp cookie-like crunch that begs for a dollop of vanilla ice cream. Tart cranberries add a beautiful rosy color and the perfect amount of tartness to the sweet apple filling. To make this dessert even faster, make the topping in advance and then use it the day you want your crisp! Enjoy making and eating this yummy treat any night of the week -Carolyn

Gluten-Free Apple Cranberry Crisp 

Makes one 9"x9" pan or two 5 1/2 " pans

Crisp Topping

2/3 cup gluten-free Cup4Cup multipurpose flour

2/3 cup old-fashioned oats

2/3 cup brown sugar

1/8 cup raw pecans, chopped finely

2 teaspoons sweet rice flour

1/2 teaspoon salt

1/4 cup cold butter, in pieces

Preheat oven to 375F and place oven rack in the middle position. Whisk together dry ingredients except butter in a large bowl. Cut in butter until it’s thoroughly incorporated and the mixture clumps together. Set aside.

Apple Cranberry Filling

4 cups peeled honey crisp apple in 3/4” chunks 

3/4 cup fresh cranberries (or thawed frozen cranberries)

2 tablespoons cornstarch

2 tablespoons lemon juice

1/2 cup granulated sugar

Whisk together cornstarch and sugar in a medium-sized bowl. Add apples, cranberries, and lemon juice, and mix well. Spoon fruit into the pan and cover fruit evenly with the crisp topping. Place the crisp-filled pan on a jelly roll pan so you don’t get juice drippings in the oven. 

Bake for about 35 minutes or until the apples are tender. Cool for 15 minutes and enjoy with your favorite ice cream.