Apple Cranberry Crisp with White Wine + Olive Oil

• Vegan
• Gluten free

• Produce

  • 12 oz Cranberries, fresh
  • 1 1/2 lbs Gala apples
  • 1/2 tsp Ginger

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 cup Almond flour, fine
  • 1/2 tsp Baking soda
  • 3/4 tsp Cinnamon
  • 1/8 tsp Cloves
  • 3/4 cup Coconut sugar
  • 1/4 cup Cornstarch, organic
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup White wine

Found on withfoodandlove.com

Description

Ingredients

• ¼ cup organic cornstarch
• ¾ cup coconut sugar, divided, plus ¼ cup coconut sugar
• ¾ teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ⅛ teaspoon cloves
• 1 cup white wine {see notes}
• ¼ teaspoon salt, plus ¼ teaspoon salt
• 12 ounces fresh cranberries
• 1 tablespoon olive oil, plus ¼ cup olive oil
• 1½ pounds Gala apples, peeled + thinly sliced
• 1 cup fine almond flour
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Directions

• Preheat the oven to 375 degrees.
• In a small bowl, combine the cornstarch, ¼ cup sugar, cinnamon, ginger, nutmeg, and cloves, and set aside.
• In a large saucepan, combine the white wine, ½ cup sugar, and salt. Bring to a boil over medium-high heat. Then add the cranberries to the saucepan, bring to another boil and allow them to cook at a boil for 2 minutes. Turn off the heat and add in the olive oil. Set mixture aside, allowing it to cool till slightly warm.
• While the mixture is cooling, peel and slice the apples and set aside.
• Next prepare the crisp topping. In a bowl mix together the remaining ¼ cup sugar, ¼ teaspoon salt, ¼ cup olive oil, almond flour and baking soda. Then add 1 tablespoon of wine mixture from the pan with the cranberries {this adds some moisture to the crisp batter}.
• Stir in the vanilla and lemon juice into the cranberry mixture, then stir in the cornstarch mixture until completely combined. Pour the apples into the cranberry mixture and toss lightly. Pour the mixture in a 8 x 11 baking pan and crumble the crisp topping on top. Cover with foil and bake for 20 minutes, remove the foil and bake for 25 more minutes or until the fruit is soft and bubbly and the topping is golden brown.