I love to make a crisp. It is fool-proof and always pleases. Berries in summer, pears in the fall and apples all year. But what happens when you leave out the stick of butter, the cup of brown sugar and the white flour? Is it still a crisp? I think so and so did my taste-testers who ate the leftovers for breakfast. This may not be your Mom's Apple Crisp, but it’s pretty close!
For my classic version of a crisp try this recipe….Apple Pear Cranberry Pecan Crisp.
Disclosure - Gordy ate his with ice cream.
Apple Cranberry Crisp
Ingredients for the Filling:
- 5 large apples, peeled, cored, sliced into thin pieces
- 2 cups cranberries
- zest from half an orange
- 1/4 cup orange juice, fresh if you can
- 2 tbsp honey
- 2 tbsp pure maple syrup
- 2 tsp cinnamon
- 1/4 tsp nutmeg
Directions for the Filling:
- In a large bowl, mix together apples, cranberries, zest, orange juice, honey, maple syrup, cinnamon and nutmeg.
- Pour into a pie dish and bake at 350 degrees for 20 minutes.
- Remove from the oven to sprinkle crumble on top.
Ingredients for Topping:
- 1 cup almond flour
- 2 tbsp finely ground walnuts, or any nut you like
- 1 cup large flake oats
- 4 tbsp honey
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
Directions for Topping:
- Mix together almond flour, oats, walnuts, honey and coconut oil in a small bowl until well combined.
- Sprinkle onto the fruit mixture.
- Bake at 350 degrees for 20 minutes or until done.
- Feel free to use any combination of fruit you like.
- Go ahead and double the topping if you like lots.
- If the topping starts to brown to quickly, cover loosely with foil.
- Do not be shocked by the price of Almond Flour, once you open the bag, store in the fridge.
- I like to serve this crisp warm.