Cranberry Apple Crisp (vegan option, 100% whole grain, dairy-free

• Produce

  • 4 cups Apples
  • 1 cup Cranberries, fresh or frozen

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 1 1/2 tsp Cinnamon
  • 1 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1/2 cup Sugar or granulated sugar, raw
  • 1 cup Whole wheat flour, whole wheat or white

• Nuts & Seeds

  • 1/2 cup Pecans or walnuts

• Other

  • 7 tablespoons (98 grams unsalted butter or 6 tablespoons (84 grams coconut oil, melted and cooled slightly1

Found on texanerin.com

Ingredients

• 1 cup (125 grams) whole wheat or white whole wheat flour
• 1/2 cup (100 grams) raw sugar or granulated sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 7 tablespoons (98 grams) unsalted butter or 6 tablespoons (84 grams) coconut oil, melted and cooled slightly1
• 1/2 cup (55 grams) chopped pecans or walnuts
• 4 cups (475 grams) peeled and chopped apples (I used Granny Smith and Braeburn)
• 1 cup (114 grams) fresh or frozen cranberries
• 1/4 cup (60 milliliters) maple syrup
• 1 tablespoon cornstarch
• 1 1/2 teaspoons cinnamon
• pinch of salt

Directions

• Preheat the oven to 350 °F (175 °C) and grease a 8x8 (20cm×20 cm) baking dish.
• Prepare the topping. In a medium mixing bowl, mix together all of the topping ingredients. It will have the texture of wet sand.
• Prepare the filling. In a large mixing bowl, mix together all the filling ingredients. Spoon the fruit mixture into the prepared pan and distribute the topping evenly over the top.
• Place the crisp on a baking sheet to catch spills and bake for 30-35 minutes or until the topping is firm and the edges are bubbly. Let cool for 10 minutes and serve warm or room temperature. Can sit at room temperature, covered, for 1 day or refrigerated for up to 3 days.