This vegan cranberry apple crisp is just bursting with fresh Fall flavors. Top with some yogurt and enjoy for breakfast or pop some ice cream on the side for a decadent yet healthy treat.
Cranberry Apple Crisp
Once I get over the initial shock at the sudden change in weather, Fall is definitely my favorite season.
It's a wee bit cold and a wee bit rainy, so you are totally justified in wearing yoga pants and getting all snuggled up on the sofa when it gets dark.
But you can still venture outside during the day without completely freezing your butt off. Everything smells of cinnamon and cloves, and although I lament the loss of summer stone fruit I'm starting to believe that baked apples make up for it (almost).
This cranberry apple crisp recipe is easy, and the preparation time is super quick. Just throw everything together and pop it in the oven, let it get all gooey for a while and you have the perfect dessert when paired with some ice cream.
On the other hand, it is free from refined sugar, so you can totally justify eating it for breakfast if you pair it with some yogurt!
I have made this many a time for holiday potlucks and it is always very well received by kids and adults alike. It gets the 'oohs' and 'aahs' I love to hear (have I mentioned I am a sucker for compliments) and it makes for a great festive centerpiece with all of the beautiful Fall colors going on.
Added bonus - it is a great way to use up that leftover cranberry relish which tends to languish at the back of the fridge after the Holidays!
Waste not want not 🙂
Vegan Cranberry Apple Crisp
- 4 large gala apples cut into slices
- 1 ½ cups Cranberry Relish
- 1 cup unsweetened apple sauce
- ½ cup all purpose flour
- ¾ cup quick-cooking oats
- ¾ cup chopped walnuts
- ½ cup coconut sugar
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ cup cold coconut oil
- Preheat the oven to 350°F
- Mix the apple slices with the cranberry relish and apple sauce and pour into an 8-inch baking pan
- In a medium bowl, combine the flour, oats, nuts, coconut sugar, salt, cinnamon and nutmeg. Add the cold cubed coconut oil to the mixture
- Work the coconut oil into the dry ingredients with your hands until the mixture is crumbly. Don’t overwork it, clumps make it more yummy
- Pour the topping on top of the apple mixture and spread evenly
- Bake for 50 to 60 minutes. The topping should be golden brown
- Serve hot or enjoy cold the next day, it is yummy either way