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
  • cup packed coconut or brown sugar
  • 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.