As you may recall from my latest post on Fall Fun Day, the first two activities of the day were the farmer’s market and apple picking. As a result, I had a lot of apples on hand from the orchard as well as a bag of fresh Wisconsin cranberries from the market. So the only natural and logical thing to do was make this Harvest Apple Cranberry Crisp!
The apples are tossed with delicious fall spices and the cranberries add just the right amount of tartness. What I especially love about this recipe though is the topping. Using sucanat instead of traditional brown sugar makes it so much more rich and bold! If you aren’t familiar, sucanat is simply sugar before they removed the molasses. So instead of taking refined white sugar and adding molasses back in, it was just never taken out in the first place. Makes way more sense, right? If you aren’t sure what kind to get, I added a link to my favorite one above. (This isn’t a sponsored post, it’s just one I like!)
With Thanksgiving right around the corner, Harvest Apple Cranberry Crisp could be a great alternative to traditional desserts. Personally, I like to have a lighter fruit dessert after a gigantic meal instead of something very rich and dense.
To help with dietary concerns, this crisp can be make gluten free by using certified GF oats or vegan by using coconut oil instead of butter. This is also a good option if you need to avoid dairy for a food allergy and the whole recipe is also free of eggs, peanuts, and tree nuts. I hope you give this recipe a try–I’d love to hear what you think in the comments below! Enjoy!
Other recipes you may enjoy:
Harvest Apple Cranberry Crisp
- 5 cups peeled, diced apples (Wealthy or Cortland)
- 1 cup fresh cranberries
- ½ cup sugar
- ¼ cup flour
- ½ tsp Penzeys ground cinnamon
- ¼ tsp Penzeys ground nutmeg
- ⅛ tsp Penzeys ground cloves
- ½ cup old fashioned oats
- ½ cup sucanat
- ¼ cup melted butter or coconut oil
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- Preheat oven to 350°.
- Toss diced apples and cranberries in a bowl with sugar, flour, and spices.
- Spread the mixture evenly in a pie plate.
- In a separate bowl, mix the oats, sucanat, baking powder, and baking soda. Add melted butter or coconut oil and mix until evenly distributed.
- Sprinkle the topping over the fruit and bake for about 45 minutes. The topping should be slightly golden and the apples should be easily pierced with a fork.