Apple Cranberry Crisp

Gluten-free and so darn good

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Since Apple Cranberry Crisp is the perfect addition to your Thanksgiving dessert table (especially if you’re feeding someone gluten-free), I had to get it in front of you before the weekend. It can be assembled a day or two ahead, crumble topping and all. Bake it on the morning of Thanksgiving and leave it at room temperature for dessert. If you bake it ahead, reheat it in a 200-degree oven for 20-25 minutes because there’s nothing like a warm fruit crisp with vanilla ice cream melting into the edges.

Gluten-Free Apple Cranberry Crisp

Serve warm with vanilla, cinnamon or salted caramel ice cream. Makes 8 regular servings or 12 smaller servings.

• 1 cup (packed) light brown sugar, plus 3 tablespoons for the apples

• 1 cup gluten-free old-fashioned oats (such as Bob’s Red Mill)

• ¾ cup gluten-free flour (I use Bob’s Red Mill 1:1 Baking Flour or Cup-4-Cup Gluten Free Flour

• ½ cup pecans, chopped fine

• 2½ teaspoons cinnamon, divided

• ¼ teaspoon kosher salt

• ½ cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

• 2 teaspoons vanilla extract

• 1½ cups dried cranberries

• 5–6 Honeycrisp apples, cored and cut into ½-inch cubes, about 6 cups (no need to peel! But you can if you want to.)

• ¼ cup apple cider or juice

• 2 teaspoons arrowroot powder or cornstarch

• Optional for serving: Vanilla, cinnamon or salted caramel ice cream

  

  

  I made the crisp for the Southern C dinner I hosted with Courtney Barton at Kitchenette Farm.