One of the first recipes I learned in my Home Economics class was Apple Crisp. I would make it weekly at home. The smell of apples and cinnamon… it was to die for. A lot has changed since my middle school days, but also a lot hasn’t, including my love for baked apples and cinnamon in my cranberry apple oat crisp recipe.
The season is changing and it’s getting cooler now. Welcome, September. It’s also back to school. Again, welcome September. This is the time of year that we all need quick and easy meals for our kids that are not just nourishing but warming, like a big hug from the inside out. What better way to start your day right!?
I also love to embrace the seasons and eat what is in the harvest. Apples, especially in our area, and cranberries are easily found in every grocery store and at a much lower price too since there is plenty. (Don’t forget to opt for organic – apples are heavily sprayed). I do most of my meal planning with the seasons. Check out my Meal Planning Membership and you can eat just like me every month!
Now if you are looking for more kid-friendly meals that are school-safe, I got you covered. I have the perfect meal plan for you, all set and ready to go. Check out my Kid-Friendly & School Ready Meal Plan, available for download.
Enjoy this recipe! One of my favorites with a fabulous superfood twist of cranberries. With their high Vitamin C and antioxidant content, it’s a sure winner for keeping our immune systems strong during cold and flu season.
Cranberry Apple Oat Crisp
Ingredients
- 1/3 cup Coconut Oil
- 3 Apples large, cored, chopped
- 2 cups Frozen Cranberries
- 1/2 cup Maple Syrup
- 3/4 cup All Purpose Gluten-Free Flour divided
- 1 1/2 cups Oats
- 1/4 cup Coconut Sugar
Instructions
- Preheat the oven to 350°F (175°F). Use a little bit of coconut oil to grease the baking dish.
- Add the apples, cranberries, maple syrup and 1/3 of the flour to the baking dish. Gently toss until well combined.
- In a bowl, stir together the remaining flour, oats and coconut sugar. Add the remaining coconut oil and use your hands to combine until the mixture is crumbly.
- Sprinkle the oat mixture evenly over the fruits and press gently. Bake for 40 to 50 minutes, or until golden brown and the fruits have softened. Let cool and enjoy!
Notes
- Leftovers – Refrigerate in an airtight container for up to five days. Freeze for up to three months.
- Serving Size – One serving equals approximately 3/4 cup. An 11 x 7-inch baking dish was used for 8 servings
- More Flavor – Add cinnamon and/or nutmeg. Use butter instead of coconut oil. Add chopped nuts to the oat mixture.
- Additional Toppings – Top with whipped coconut cream, ice cream, or yogurt.
- All-Purpose Gluten-Free Flour – This recipe was developed and tested using Bob’s Red Mill All-Purpose Gluten-Free Flour. If using another type of flour, note that results may vary.
