Apple Cranberry Crisp
- 5 medium apples, sliced thin
- 2 cups cranberries (fresh or frozen)
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons oat flour
For the Crumble Topping:
- 1 cup rolled oats
- ½ cup oat flour
- ⅓ cup packed coconut or brown sugar
- ⅓ cup vegan butter or coconut oil
- 1 teaspoon cinnamon
- ½ teaspoon salt
-Preheat your oven to 350F. Lightly grease a 9×9-inch or similar 2 quart baking dish with vegan butter or oil.
-Toss the apples and cranberries in a bowl with the maple syrup, lemon juice, cinnamon, ginger and salt. Next, add in the oat flour and mix to combine. Place the mixture into the baking dish.
-To make the crumble, add the rolled oats, flour, sugar, vegan butter/coconut oil, cinnamon and salt to a bowl. Use a fork or your hands to incorporate the butter/coconut oil into the dry ingredients until a crumble forms. Crumble the topping evenly over apple cranberry filling.
Bake for 55-75 minutes or until the filling is bubbling and the top starts to brown. Remove from the oven and let cool for at least 15 minutes before serving.