Gluten-Free Vegan Apple Cranberry Crisp

Apple Cranberry Crisp is a wholesome twist on classic apple crisp, made with tart Granny Smith apples, fresh cranberries, juicy pomegranate arils, and a golden oat topping. This easy fruit dessert is gluten-free, dairy-free, vegan-friendly, and comes together with simple ingredients you may already have in your kitchen.

If you love warm fruit desserts, this gluten-free apple cranberry crisp is a recipe you will want to make again and again. It has everything you want in a cozy crisp: tender baked apples, bright pops of cranberry, a touch of citrus, and a crisp oat topping that turns golden in the oven.

Apple crisp is one of the easiest homemade desserts because it does not require pastry, special equipment, or complicated techniques. You simply toss the fruit filling together, stir up the oat topping, layer everything in a baking dish, and let the oven do the rest. The result is a comforting dessert that works just as well for a casual weeknight treat as it does for a holiday brunch or seasonal gathering.

This version uses Granny Smith apples for their firm texture and tart flavor. Cranberries add another layer of tang, while pomegranate arils bring a juicy burst of color. The topping is made with rolled oats, maple syrup, almond butter, chai spice, and a little salt, giving it a pleasantly chewy-crisp texture without butter or flour.

Serve this apple cranberry crisp warm from the oven with dairy-free ice cream or coconut whipped cream. It is best freshly baked, but leftovers can also be stored and reheated, making it a practical make-ahead dessert for busy days.

Ingredients to make this recipe

• Granny Smith apples
• Fresh cranberries
• Pomegranate arils
• Water
• Orange juice
• Coconut sugar, or brown sugar
• Chai spice, or cinnamon
• Kosher salt
• Gluten-free rolled oats
• Maple syrup
• Almond butter

How to make this gluten-free apple cranberry crisp

You do not need any special baking tools for this easy apple cranberry crisp. A 10-inch pie plate works well, but you can also use a casserole dish or cast iron skillet. You will also need a medium bowl and a spoon or spatula for mixing the topping.

• Step 1: Grease a 10-inch pie plate, casserole dish, or cast iron skillet. Preheat the oven to 350F.
• Step 2: Core the apples and chop them into 1-inch cubes. The skins may be left on for extra texture and fiber, but you can peel the apples if preferred.
• Step 3: Add the chopped apples, cranberries, and pomegranate arils to the prepared dish. Pour in the water and orange juice, then add the coconut sugar, chai spice, and salt. Toss until the fruit is evenly coated.
• Step 4: In a medium bowl, stir together the rolled oats, chai spice, and salt. Add the maple syrup and room-temperature almond butter. Mix until the oats are well coated and the topping becomes sticky.
• Step 5: Spread the oat mixture evenly over the fruit filling. Bake for 45 to 50 minutes, or until the apples are tender and the topping is golden brown.
• Step 6: Remove the crisp from the oven and let it rest for a few minutes before serving. Enjoy warm with dairy-free ice cream or coconut whipped cream.

What apples are best for apple crisps?

Granny Smith apples are a great choice for apple crisp because they are tart and hold their shape well during baking. Their firm texture keeps the filling from becoming too soft or mushy. If you prefer a sweeter apple flavor, Honey Crisp apples are another good option. You can also use a mix of Granny Smith and Honey Crisp apples for a balance of tartness and sweetness.

Can you enjoy this apple crisp leftover? How do you store leftovers?

This apple cranberry crisp is best served warm shortly after baking, when the fruit is tender and the oat topping is crisp. Leftovers are still delicious and easy to reheat. Store any remaining crisp in an airtight container in the refrigerator and enjoy it within 2 to 3 days. Reheat individual portions in the microwave until warm.

You can also freeze leftovers. Let the crisp cool completely in the refrigerator first, then transfer it to a freezer-safe container. When stored properly, it should keep in the freezer for up to 3 months. To serve, defrost it in the refrigerator overnight and reheat in the microwave.

Key recipe tips

• If fresh cranberries are not available, frozen cranberries may be used. Defrost them in the refrigerator before adding them to the filling.
• If you do not have fresh pomegranate arils, use packaged or frozen arils, or leave them out altogether.
• Coconut sugar can be replaced with brown sugar.
• This crisp has a tart fruit filling. For a sweeter dessert, add a little more sugar to the apple mixture.
• Chai spice adds warm flavor, but cinnamon also works well.
• To keep the recipe gluten-free, use certified gluten-free oats and spices.
• Almond butter helps bind the oat topping. Another nut or seed butter can be used, but it will change the flavor.
• Honey can replace maple syrup in the topping, but the crisp will no longer be vegan.

More crisp recipes

• Blueberry Crisp without Oats
• Almond Flour Apple Pecan Crisp
• Cherry Almond Crisp

If you make this apple cranberry crisp, serve it warm and enjoy the contrast of tart fruit, sweet maple oat topping, and creamy dairy-free ice cream. It is simple, seasonal, and perfect for anyone looking for an easy gluten-free apple dessert.

Recipe

Apple Cranberry Crisp

A gluten-free, dairy-free apple cranberry crisp made with Granny Smith apples, cranberries, pomegranate arils, and a maple almond butter oat topping.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 6 servings

Author: Leanne Combden

Ingredients

For the apple filling:

• 4 Granny Smith apples, cored, skin on, and chopped into 1-inch cubes
• ½ cup fresh cranberries
• 3 tablespoons pomegranate arils
• 2 tablespoons water
• ½ orange, juiced
• ⅓ cup coconut sugar
• 1 teaspoon chai spice, or cinnamon
• ¼ teaspoon kosher salt

For the crisp topping:

• 1 ½ cups gluten-free rolled oats
• ½ teaspoon chai spice, or cinnamon
• ½ teaspoon kosher salt
• ¼ cup maple syrup
• ¼ cup almond butter, room temperature

Instructions

• Preheat the oven to 350F and grease a 10-inch pie plate, baking dish, or cast iron skillet.
• Add the chopped apples, cranberries, and pomegranate arils to the prepared dish. Add the water, orange juice, coconut sugar, chai spice, and salt. Toss until the fruit is coated.
• In a medium bowl, stir together the oats, chai spice, and salt. Add the maple syrup and almond butter, then mix until the topping is sticky and combined.
• Spread the oat topping evenly over the fruit filling.
• Bake for 45 to 50 minutes, or until the apples are soft and the oat topping is golden brown.
• Let the crisp rest for a few minutes before serving warm with dairy-free ice cream or coconut whipped cream.
• Store leftovers in an airtight container in the refrigerator and enjoy within 2 to 3 days.

Notes

1. The apple skins soften as the crisp bakes, but you can peel the apples if you prefer.
2. Frozen cranberries can be used if they are defrosted first.
3. Packaged or frozen pomegranate arils may be used, or you can omit them.
4. Brown sugar can be substituted for coconut sugar.
5. Add more sugar to the fruit filling if you prefer a sweeter crisp.
6. Use certified gluten-free oats and spices to keep the recipe gluten-free.
7. Another nut or seed butter can replace almond butter, but the topping will taste different.
8. Honey can replace maple syrup, but the recipe will no longer be vegan.

Nutrition Facts per Serving

Calories: 290kcal
|
Carbohydrates: 54g
|
Protein: 6g
|
Fat: 8g
|
Fiber: 7g
|
Sugar: 30g

Disclaimer

Nutrition information is an estimate only and will vary depending on substitutions and brands used.