This Cranberry Apple Crisp is the perfect easy dessert recipe for the holidays. Made with fresh tart cranberries, crisp sweet apples, and covered with a crunchy oat crumble that’s naturally sweetened and spiced with cinnamon. It’s vegan, healthy, gluten-free, and so delicious!
Cranberry Apple Filling
Crumble Topping
Serve as is or top with vegan whipped cream. This also makes a great breakfast dish.
Can this be made in advance? Yes! Prepare and bake the crisp as directed, let it cool completely, then cover it and store it in the refrigerator until you’re ready to enjoy. To reheat, cover loosely with foil so the crumble top doesn’t burn, and place in a preheated oven at 350˚F for 15 minutes or until it warms through.
How do I store leftovers? You can store leftovers, covered, in the refrigerator for up to 5 days.
Can I freeze it? Yes! Bake the crisp according to recipe instructions and allow to cool completely. Wrap tightly with plastic wrap, aluminum foil, and store it in the freezer for up to 3 months.
What apples are best for a fruit crisp? Honeycrisp apples are my favorite. But, you’ll want to use apples that are firm and sweet to offset the tartness of the cranberries. Soft apples will break down into apple sauce when you cook them. Some of my other preferences are Pink Lady, Granny Smith (more tart), Braeburn, and Jonagold.
Find it online: https://shaneandsimple.com/cranberry-apple-crisp-vegan-healthy/