Thanksgiving is this week and with all the Pumpkin Pie and Pecan Pie, I thought it was time to make room for a new favorite; Apple-Cranberry Crisp!
Fruit is big in my house! We are always eating one kind, or another for a snack. I bought a ton of it just today, including the BOGO Cranberries. I don’t know if you have ever tried a fresh cranberry, but they are not a snacking food. They are very tart, and not at all sweet. So, as I sat here wondering what to do with them I eyeballed the bowl of apples from the farmers market last week. I really ought to do something with those too, I thought. BINGO!
I decided to make a crisp because I knew I could make the topping Gluten Free, and that is an issue in my house. You can use any type of flour you choose when you make yours, it will be equally as yummy! I added a little orange zest, and juice to the cranberry and the apple. It is just the Florida girl in me. Sorry, I love the zing the citrus adds! It makes the house smell so festive.
Grab an extra bag of cranberries at the store and add this treat to your Thanksgiving feast!
- 3 cups cubed apples (firm preferably granny smith)
- 2 cups fresh cranberries
- 1/2 cup sugar
- 1 tsp orange zest
- Juice of 1/2 of a orange
- 1/3 cup flour ( I used rice flour)
- 1 cup oats
- 1/2 cup packed brown sugar
- 1/4 cup vegetable oil
Preheat oven to 350 degrees
Combine the first 5 ingredients in a medium bowl; spoon into a 8×8 inch greased baking dish.
Combine flour, oats, brown sugar, and vegetable oil in a bowl stirring with a fork until crumbly.
Sprinkle over the apple mixture
Bake at 350 degrees for 40 minutes or until bubbly.
Serve warm by itself or with ice cream!