I’m kind of obsessed with cranberries. I rarely see them fresh at the grocery store outside of the holidays, and I love a good, tart fruit! I love a good cranberry jelly, chutney, muffins, and sauce. This holiday take on a traditional crisp is gluten free, oil free, refined sugar free, and delicious AF! This is how we made it:
2 cups fresh or frozen cranberries
3 cups frozen cherries
1 cup coconut sugar
½ tsp pumpkin pie spice
3 tbsp cornstarch
¾ cup old fashioned rolled oats (gluten free)
½ cup almond meal
¼ cup walnuts, chopped
⅓ cup maple syrup
⅓ cup apple sauce
Preheat your oven to 350 degrees.
In a large bowl, mix the cranberries, cherries, coconut sugar, pumpkin pie spice, and cornstarch. Pour all of the toppings into a 9” pie pan or similar.
In a medium bowl, mix together the oats, almond meal, and walnuts. Stir until combined. Then add the maple syrup and stir again.
Crumble/drop pieces of the topping evenly on top of the filling. No need to get it perfectly smooth and cover all of the topping. You can also sprinkle this with some shredded coconut or slivered almonds for a little more texture.
Bake for about 30-35 minutes at 350, or until the top begins to brown and the filling begins to bubble. Serve alone, with some coconut whipped cream, or some delicious nice cream!
Loving our cranberry crisp? Tag us in your photo on Instagram @notthatkindofveganofficial for a shoutout!