Low-Sugar and Gluten-Free Cranberry Apple Crisp
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
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
1 1/2 cups fresh cranberries
4 T sweetener of your choice
1 1/2 tsp. ground cinnamon
Directions
Preheat oven or toasted oven to 400F/200C. Spray a medium-sized gratin dish with non-stick spray. First make the crisp topping. Combine the oatmeal, Almond Flour and Golden Monkfruit Sweetener or sweetener of your choice in a small bowl. Melt the coconut oil, trans-fat free margarine, or butter and mix into the oatmeal mixture, then add the vanilla and combine again. Cut up the apples, leaving the peel on. to cut out the core, and then cut the slices into chunks. )Combine the apple pieces, cranberries, Stevia, Swerve, and cinnamon in a bowl and then spread it into an even layer in the gratin dish. Spread the crisp topping over the fruit, using a rubber scraper to spread it completely over the top. Bake 35-40 minutes, or until the fruit is bubbling hot and the crisp topping is starting to brown. Serve hot. Apple Cranberry Crisp will keep in the fridge for several days and can be reheated in the microwave.