Apples and cranberries… to me these fruits speak of autumn to me. They remind me of chilly weather and getting cozy inside when the weather is getting cooler outside.
Trying to work with what nature gives us naturally each season, this is my tribute to those fall flavors I love so much.
APPLE CRANBERRY CRISP
3 large Granny Smith apples, cored and cut into chunks
2 large Gala apples, cored and cut into chunks
½ cup dried cranberries
1 cup cranberry sauce – recipe here
¼ cup cornstarch
1 cup brown sugar
The zest and juice of 1 yellow lemon
A pinch of salt
A pinch of vanilla powder
For the topping:
1 ½ cups of gluten-free flour
1 ½ cups of oatmeal
1 ½ cups of brown sugar
1 ½ cups slivered almonds
1 ½ sticks of butter – cut into very small pieces
1 tsp cinnamon
1 tsp vanilla powder
- Pre-heat oven to 375F.
- In a large glass baking dish, dump the cut apples and mix in the dried cranberries, cranberry sauce, cornstarch, lemon zest, lemon juice, sugar and vanilla powder. Mix well to combine. Set aside.
- In a separate bowl mix together the flour, oats, brown sugar, cinnamon, vanilla, almonds, with the pieces of cold butter. Using your fingers, or a fork, combine the butter with the rest of the ingredients until it becomes like the consistency of wet sand.
- Pour the topping over the apples evenly. Bake in oven for about 30 minutes… the apples will bubble and the topping will look cooked and somewhat golden.
I usually turn off the oven and leave it inside until we’re ready to eat… to me, it’s best served warm with a side glass of milk or vanilla ice cream.