Need a last minute dessert this holiday season? Look no further. I got you.
This cranberry apple crisp is a healthier, no fuss option for the holidays this year; sometimes it’s easy to get swept away in the details and forget what you’re really celebrating. As you read this, I’m probably on the Amtrak from Union Station in Chicago to Troy, Michigan, to see my dad’s side of the family for Thanksgiving. My paternal grandfather died last month, and my family was kind enough to postpone the funeral until my other college age cousin and I could make it without missing classes.
Though I’ll be happy to see them, this isn’t going to be a traditional Thanksgiving, with a turkey and multiple courses and stress about the meal being perfect. Though I’m not 100% sure I’ll make this specific dessert, this is a dish that shows what it means to have a laid back, low stress holiday season. I won’t be posting again until after the holiday, so to my American followers, have a great holiday!
- 2 apples, diced (I used one pink lady, one granny smith)
- 1 cup whole cranberries
- 1 teaspoon arrowroot starch
- ¾ cup almond flour
- ⅓ cup sliced almonds
- ⅓ cup halved pecans
- 1 teaspoon cinnamon
- ¼ cup maple syrup
- ½ cup coconut oil, melted
Preheat the oven to 350º F.
In a large bowl, mix together the apple pieces and the cranberries, and toss with the arrowroot starch.
Pour the fruit into an 8 by 8 inch baking dish and bake for 20 minutes.
In the meantime, in another bowl, whisk together the almond flour, the nuts and the cinnamon. Add the coconut oil and the maple syrup and mix until a wet dough is formed.
Spread the crumble dough evenly over the fruit and bake for another 30-35 minutes, until the cranberries and bubbling and the crumble topping is dry and golden.
Cool for 5 minutes before serving.