This easy cranberry crisp is a fresh flavor, lower in sugar than apple crisp, ready in 20 minutes, and bright with holiday colors. Serve hot or cold, alone or with ice cream.
1cupcranberries(whole fresh or frozen cranberries)
4apples(peeled, cored and cut in slices)
½cupapple cider
3tablespoonarrowroot or corn starch(or any flour)
4tbspscinnamon
Topping
½cupgranola
Instructions
Prep
Preheat the oven to 375 F
Using a food processor or blender, grind down the granola meant for the crust so it is more finely ground.
Set aside an 8-inch by 8-inch pan or casserole dish that is oven-safe. Since you will serve directly from this dish, make it a pretty one.
Make Crust
Combine crust ingredients in the pan you plan to cook the crisp in. Using a fork, stir the ingredients together.
1 ¾ cups almond flour, 1 ½ cup granola, 1 cup applesauce, unsweetened, 2 tablespoon cinnamon, pinch of salt
Using the same fork, level the mixture roughly on to the bottom of the pan.
Make Cranberry filling
Wash, peel and core the four apples. I ended up with about 4 cups of sliced apples. Put them in a bowl and sprinkle them with cinnamon and the arrowroot powder.
Wash the cranberries, toss those in cinnamon, and add them to the pile of apples.
1 cup cranberries, 2 tablespoon cinnamon
Sprinkle whole granola on top.
½ cup granola
Bake your Crisp
Bake for 15 minutes or until top is browned but not too dark, and a test apple seems soft and cooked, then remove from the oven and let cool before serving.
Storage
Either refrigerate 3-4 days or freeze long term.
Notes
If you want a softer filling, bubble the apples and cranberry filling in a pan for 10 minutes prior to layering it on the crust.Don't peel the apples for extra fiber.Use any granola you like, however a cranberry flavor would fit well.