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Tag Archives: Thanksgiving

Harvest Apple Cranberry Crisp

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!

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!)

Harvest Apple Cranberry Crisp

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:

Caramel Apple Cheesecake

Cranberry Orange Scones

Vegan Cranberry Orange Muffins

Harvest Apple Cranberry Crisp

Thanksgiving's right around the corner and Harvest Apple Cranberry Crisp is a great alternative to traditional desserts. It can easily be made GF or vegan!
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: apple, cinnamon, cloves, cranberry, nutmeg, spice
Servings: 12
Author: Rachel Alexandra

Ingredients

Filling

  • 5 cups peeled, diced apples Wealthy or Cortland
  • 1 cup fresh cranberries
  • ½ cup sugar
  • ½ cup + ½ Tbs flour
  • ½ tsp Penzeys ground cinnamon
  • ¼ tsp Penzeys ground nutmeg
  • tsp Penzeys ground cloves

Topping

  • ½ cup old fashioned oats
  • ½ cup sucanat
  • ¼ cup melted butter or coconut oil
  • tsp baking powder
  • tsp baking soda

Instructions

  • 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.
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Pumpkin Cheesecake

Happy Thanksgiving! Despite this being a clean eating blog, I just have to share my favorite Thanksgiving dessert. (Comment below with your favorites!) Besides, as long as it’s in moderation, a homemade dessert from scratch is always acceptable! This cheesecake features a buttery, chocolate chip cookie crust and a pumpkin spiced filling, topped off with a smooth, creamy, chocolate ganache. If you’re feeling extra ambitious, try piping a buttercream border around the top. 

This recipe is a bit involved, especially if you want to make your own cookies for the crust first, so I’d suggest reading through the whole recipe before you get started. Also, refer to some general cheesecake tips below:

  • Don’t open the oven at anytime will the cake is baking or resting in the hot oven. Rapid temperature fluctuations can cause cracking and caving.
  • Place a baking sheet under the spring-form pan. Sometimes butter leaks out the bottom which can cause a real mess in your oven otherwise.

Ingredients

Cheesecake

1 1/2 cup cookie crumbs

1/4 cup melted butter

1 15 oz. can pumpkin puree

2 8 oz. packages cream cheese

1/2 cup sucanat

1/2 cup sugar

3 Tbs. cornstarch

1 tsp. Penzeys ground cinnamon

1/2 tsp. Penzeys ground ginger

1/4 tsp. Penzeys ground nutmeg

Chocolate Ganache

1/2 cup semisweet chocolate chips

1/3 cup whipping cream

1 tsp. melted butter

Directions

Cheesecake

Preheat the oven to 350 degrees Fahrenheit and grease an 8-inch spring-form pan. In a small bowl, combine the melted butter and cookie crumbs. Press into the bottom of the spring-form pan and set aside.

In a large bowl, combine the cream cheese can pumpkin using an electric mixer until smooth. In a smaller bowl, whisk together the other dry ingredients and add to the cream cheese mixture. Again, use the electric mixer, but do not mix more than necessary.

Place the filling in the spring-form pan on top of the cookie crust. Smooth it out using an offset spatula. Be sure that the filling is even and there are no large air pockets underneath. Set the pan on a baking sheet to catch any dripping butter and bake for 45 minutes. Turn off the oven and let cake rest in the hot oven for another 30 minutes.  Do not open the oven at all during this time! Any rapid changes to temperature will cause the cheesecake to crack or cave in. Remove the cheesecake from the oven and allow to cool completely before refrigerating. The cake will need at least three hours in the fridge to set up.

Chocolate Ganache

Place chocolate chips in a heat safe bowl. In a small saucepan, bring whipping cream and melted butter to a boil. Remove from heat and pour over chocolate chips. Let the chocolate and cream sit for 5 minutes before stirring to combine. Pour over cooled cheesecake and smooth with an offset spatula. Place the cake in the refrigerator to allow ganache to set up.

Optional

  • Use vanilla buttercream frosting to pipe a border around the cheesecake for an extra touch. 
  • Serve with whipped cream.