Gluten Free Cranberry Apple Crisp

What You'll Love

• It's totally gluten-free. Many crisps call for a little flour added to the filling for thickening - I've used arrowroot here instead, which creates a nice squidgy texture without needing any gluten.
• Balanced flavors. Cranberries are quite tart, and the addition of apples balances them nicely with a hint of natural sweetness. Brown sugar steps in to make this a sweet-enough dessert without being overwhelming. And a hint of warming spice brings it all together.
• Cozy. A fruit crisp is so perfect during the cooler months, and this cranberry apple crisp is no exception. It's the perfect rustic dessert that works for any occasion.

What You'll Need

Check out an overview of the ingredients in this cranberry apple crisp below. The full ingredient amounts and detailed recipe instructions can be found in the recipe card lower down.

• Cranberries - You can use fresh or frozen cranberries interchangeably.
• Apples - I used Granny Smith apples, but any firm, slightly tart apple will work well.
• Brown sugar - Light or dark brown sugar is fine.
• Arrowroot - A gluten-free starch, arrowroot helps to thicken the filling.
• Ground spices - Cinnamon and ginger.
• Oat flour - This gluten-free flour is used as the base of the topping. Substitute brown rice flour if you don't eat oats.
• Oats - Use old-fashioned rolled oats and not quick-cooking oats for the best texture. Swap for sliced almond or coconut if you don't eat oats.
• Brown sugar - Light or dark brown sugar is fine.
• Salt - I use fine sea salt in all of my recipes.
• Baking powder - To give the topping a bit of lightness.
• Butter - I prefer unsalted butter.

Tips & Variations Suggestions

If you need to switch out a few ingredients, I've included some substitution suggestions below, along with a few tips to help you make this apple cranberry crisp:

• Oat flour substitute - Use sorghum or teff flour, or try a gluten-free all-purpose flour blend.
• Arrowroot substitute - Swap in cornstarch equally for the arrowroot.
• Make it dairy-free - Use cold coconut oil in place of the butter if you wish to make this crisp without dairy.
• Make it refined sugar-free - Substitute coconut sugar for the brown sugar. Sometimes I'll do a mix of maple syrup and brown sugar in the filling for a bit of extra flavor.
• Add nuts - Sliced almonds added to the topping are lovely and add a little crunch.
• Add coconut - Stir in 1 cup of unsweetened, shredded coconut to the filling for a different flavor note.

Serving Suggestions

Apple cranberry crisp is delightful as a cold, late-morning snack filched from the fridge, but my favorite way to serve it is warm and topped with a scoop of vanilla ice cream. You could also serve portions of cranberry crisp with a dollop of whipped cream.

Proper Storage

• Counter - Cover the baking pan with foil and keep it on the counter for up to 2 days.
• Fridge - Place leftover crisp in an airtight container or cover the pan tightly with foil and store it in the fridge for up to 5 days.
• Freezer - If you wish, you can freeze the baked crisp in a freezer-safe pan, tightly wrapped in foil, for up to 3 months. Defrost the crisp in the fridge before reheating.
• To Reheat - Place cranberry apple crisp back in the oven at 250°F to gently rewarm it until the filling is heated through.