This simple vegan-friendly apple cranberry crisp, with its sweet-tart fruit blend, warming cinnamon, and oatmeal cookie-like crisp is everything autumn should be (extra on the oat crisp please, because we all know that’s the best part!)
Tip: Use an apple that holds its shape while still getting soft when cooked, like McIntosh, Granny Smith, Honeycrisp, or Braeburn. Eat Red Delicious out of hand or dipped into peanut butter, but skip putting these apples in the oven.
- 900g apples (about 5 med-large apples), peeled, halved, cored, and sliced into ½” pieces
- 1¾ cups (180 g) fresh cranberries
- ¾ cup (156 g) raw turbinado sugar, divided
- ¾ cup (~110 g) whole grain flour, divided
- 1½ tsp ground cinnamon, divided
- 1½ cups (144 g) rolled oats
- ½ tsp sea salt
- ½ cup (120 g) firm coconut oil, plus more for greasing the pan
- Preheat oven to 350°F (180°C) and very lightly grease a 9×9” baking pan.
- To the pan, add the sliced apple, cranberries, ¼ cup of the raw sugar (52 g), 1/4 cup of the whole grain flour (36 g), and ½ tsp cinnamon. Toss to combine, then spread out evenly in the bottom of the prepared pan.
- In a medium bowl, combine the oats, remaining ½ cup raw sugar (104 g), remaining 1/2 cup whole grain flour (74 g), 1 tsp cinnamon, and sea salt. Add the coconut oil and, with a fork or pastry blender, work the ingredients together until a clumpy mixture forms. Spread evenly over top fruit.
- Bake in the preheated oven for 35-45 minutes until the apples are soft when poked with a knife and the crisp is slightly golden.
If tart cranberries aren’t your thing, feel free to sub in any other type of berry in their place. Alternatively, you can use all apples. Whatever fruit route you take, be sure to adjust the sugar in the mix accordingly. Two tablespoons of sugar will likely be plenty sweet enough if subbing for other berries or all apples.
Keywords: vegan, apple, cranberry, crisp