Low-Sugar and Gluten-Free Cranberry Apple Crisp

Ingredients

• 2/3 cup oatmeal
• 4 T sweetener of your choice
• 2 1/2 T coconut oil, trans-fat free margarine, or butter, melted
• 1 tsp. vanilla
• 4 apples, cored, sliced, and cut into chunks but not peeled, Honeycrisp apples preferred
• 1 1/2 cups fresh cranberries
• 1 1/2 tsp. ground cinnamon

Directions

1. Heat your oven or toaster oven to 400F/200C. Coat a medium gratin dish with non-stick spray.
2. Start with the topping. In a small bowl, stir together the oatmeal, Almond Flour, and Golden Monkfruit Sweetener or the sweetener you’re using. Pour in the melted coconut oil, trans-fat free margarine, or butter and mix it through, then add the vanilla and stir once more.
3. Prep the apples without peeling them. If you’re using an apple corer and slicer, remove the cores that way, then cut the slices down into chunks.
4. In a bowl, toss the apple chunks with the cranberries, Stevia, Swerve, and cinnamon. Transfer the fruit mixture to the gratin dish and spread it out evenly.
5. Scatter the crisp topping over the fruit, then use a rubber scraper to nudge it across the whole surface.
6. Bake for 35-40 minutes, until the fruit is hot and bubbling and the topping has begun to brown. Serve hot. Apple Cranberry Crisp can be refrigerated for several days and warmed again in the microwave.