This easy recipe for gluten free cranberry apple crisp is made with oatmeal and fresh cranberries. This is the best Fall dessert to make quickly. This crisp is made with fresh fruit with a golden brown topping.
I love to make crisps and crumbles for gatherings. It's easy to put them together in the baking dish in the morning before the event. Then as I'm serving lunch or dinner I put the crisp in the oven.
By the end of the meal the house smells like delicious fruit crisp and a hot dessert is ready to eat. I like to serve my gluten free cranberry apple crisp with homemade whipped cream, but it's also delicious with vanilla ice cream too.
If you are looking for more cranberry recipes try my Gluten Free Cranberry Orange Muffins, my Gluten Free Slow Cooker Cranberry Meatballs, my Gluten Free Cranberry Jam or my Gluten Free Orange Cranberry Biscotti.
Here are all of my gluten free fall recipes: My Favorite Gluten Free Fall Recipes
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Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
Core, peel and chop your apples. Place the apples, cranberries, brown sugar, granulated sugar and lemon juice in a medium size bowl. Stir to coat the fruit and set aside.
In the bowl of your stand mixer blend together the rolled oats, brown sugar, brown rice flour, sea salt, butter and pecans until a crumble forms. About 1-2 minutes.
Pour the apple mixture into your greased 9x13 pan. Cover that with the oat mixture.
Bake at 350 degrees for 35-40 minutes. The top will be browned and the fruit mixture will be bubbling when the crisp is done.
Let cool slightly and serve hot with whipped cream or vanilla ice cream.
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Frequently Asked Questions
This recipe for gluten free cranberry apple crisp is so easy! First core your apples, peel them and cut them into bite size chunks. In a medium size bowl add the apple chunks, fresh cranberries, brown sugar, granulated sugar and lemon juice. Stir the ingredients together and let sit while you mix up the crisp topping.
In the bowl of your stand mixer pour the gluten free rolled oats, brown sugar, brown rice flour, sea salt, melted butter and pecans. Blend until crumble forms, about 1-2 minutes.
Pour the apple mixture into a greased 9x13 baking dish. Top the apple mixture with the crumble.
Bake at 350 degrees for 35-40 minutes. The crumble will be browned and the apple mixture will be bubbling when done.
The biggest difference is that a crisp contains oats and a crumble does not. Both a crumble and crisp are a topping that goes over a fruit mixture and is baked until bubbling and browned.
A crisp gets its name because the oats in the topping will be come crispy when baked. A crumble is usually made with a flour base and will not be crispy.
I like to use a combination of sweet and tart apples for my gluten free cranberry apple crisp. The sweet apples will break down more when baked, while the tart apples will hold there shape better. This combination gives a delicious sweet and tart combination to the fruit mixture.
My two favorite sweet apples are Fuji or Honey Crisp. My go to for tart apples is Granny Smith. There are many other variations of apples, but I find these three types easiest to get at my rural grocery stores.
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Gluten Free Cranberry Apple Crisp
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free cranberry apple crisp is made with oatmeal and fresh cranberries. This is the best Fall dessert to make quickly. This crisp is made with fresh fruit with a golden brown topping.
Ingredients
- 4 cups Apples, peeled, cored and chopped
- 2 cups Fresh Cranberries
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- 2 tsp. Lemon Juice
- 1 ½ cups Gluten Free Rolled Oats
- ¾ cup Brown Sugar
- ½ cup Brown Rice Flour
- 1 tsp. Sea Salt
- ½ cup Unsalted Butter, melted
- ½ cup Pecans, chopped
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
Core, peel and chop your apples. Place the apples, cranberries, brown sugar, granulated sugar and lemon juice in a medium size bowl. Stir to coat the fruit and set aside.
In the bowl of your stand mixer blend together the rolled oats, brown sugar, brown rice flour, sea salt, butter and pecans until a crumble forms. About 1-2 minutes.
Pour the apple mixture into your greased 9x13 pan. Cover that with the oat mixture.
Bake at 350 degrees for 35-40 minutes. The top will be browned and the fruit mixture will be bubbling when the crisp is done.
Let cool slightly and serve hot with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Brenda says
This was unbelievably delicious. I swapped the granulated sugar out and used Sucanat. The texture was spot on, not too runny with the cranberries (I used frozen cranberries). Also added 1 tsp cinnamon. Made for our friends' to bring tonight to dinner and everyone loved, and couldn't tell it was gluten free...but for me, with an autoimmune disease, I was able to enjoy it!
smallfarmbiglife says
I'm so happy you liked this recipe Brenda! It completely makes my day when others with autoimmune diseases can make one of my recipes to enjoy with friends. Thank you so much for sharing. ~Elaine
Mariel says
Do you think this recipe would still work if I swapped the rice flour with oat flour?
smallfarmbiglife says
Hi Mariel. Yes, I think this recipe would still be delicious and would work to make that swap of flours. Enjoy! ~Elaine