November 24, 2013 13

Cranberry Apple Maple Crisp

Vegan, gluten-free, grain-free cranberry apple maple crisp.
Cranberry Apple Maple Crisp | This vegan, gluten and grain-free cranberry apple maple crisp is everything I love about the holiday season. It's easy, simple, and allergen-friendly.

This cranberry apple maple crisp is everything I love about the fall and holiday season. It is seasonally delicious and so easy to throw together. Literally it takes about 10 minutes to prep and the rest of the cooking is done in the oven. It’s naturally vegan, gluten and grain-free.

Cranberry Apple Maple Crisp

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Serves 6 portions

You can sub regular cane sugar or coconut sugar for the maple syrup if you don't have any on hand. I have only used fine almond flour in this recipe, any other substitutes have not been tested.


  • 1 tablespoon olive oil, plus 1/4 cup olive oil {or melted coconut oil}
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 3 tablespoon maple syrup, plus 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt, plus 1/4 teaspoon salt
  • 4 cups of sliced apples {any variety}
  • 2 cups fresh whole cranberries
  • 1 cup fine almond flour
  • 1/2 teaspoon baking soda


  1. Preheat the oven to 375 degrees.
  2. Whisk together 1 tablespoon olive oil, lemon juice, vanilla, 1 tablespoon maple syrup, cinnamon, ginger, nutmeg, cloves and salt. Pour over the mixture over the sliced apples and cranberries, stir and pour the filling ingredients into a 8 x 11 baking dish.
  3. In a small mixing bowl combine the remaining ¼ cup oil, ¼ cup maple syrup, ¼ teaspoon salt, almond flour and baking soda. Mix together with your hands and crumble over the top of the fruit.
  4. 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.


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13 Responses to "Cranberry Apple Maple Crisp"

  1. Pingback: Gluten-free and Vegan Pumpkin Tarts

  2. Reply


    November 25, 2013 at 6:34 PM

    Sherrie! This looks so yummy. I am loving this pic with your new camera. Work it, sista! xo

    • Reply


      November 25, 2013 at 6:40 PM

      Gina thank you, xx!

  3. Reply

    Ceara @ Ceara's Kitchen

    November 27, 2013 at 1:28 AM

    This looks to die for. I love that the crumble is grain-free! I can’t wait to try this out.

  4. Reply


    November 27, 2013 at 12:08 PM

    This is such a beautiful dessert! I’m such a fan of crisps, cobblers – anything with a c really. I’m thinking I will be making this tomorrow for breakfast!

  5. Reply


    November 27, 2013 at 5:17 PM

    Yum! Could the almond flour be substitued with oat flour or whole wheat flour?

    • Reply


      November 28, 2013 at 10:18 AM

      Hey Sarah – baking with alternative flours {especially grain-free flours} is tricky, and I have not tried to replace the almond flour with any other flour.

  6. Reply

    dishing up the dirt

    December 3, 2013 at 11:16 AM

    Oh Sherrie this looks beautiful. My father-in-law is an apple farmer and just sent us 20 lbs of apples! I cannot wait to try this. I just so happen to have the rest of the ingredients on hand. I’m not much of a baker but this looks to darn good to pass up!

  7. Reply


    November 24, 2014 at 10:11 PM

    Looks delicious (and perfect for Thanksgiving)! Can this dessert be made ahead and reheated? Along those lines, could I prepare the dish unbaked and refrigerate it until ready to bake?

    • Reply


      November 26, 2014 at 9:02 AM

      Hey Maria – I would bake it and before you want to serve it bring it to room temperature and then pop it back in the oven to get warm and crispy.

      • Reply


        November 26, 2014 at 10:33 AM

        I will give that a try. Thanks so much!

  8. Reply

    Sandra Garringer

    December 18, 2017 at 1:30 PM

    This was a great hit with the family. I was out of almond flour so used regular all purpose and was still very good. Thanks for a great recipe!

    • Reply


      December 18, 2017 at 5:05 PM

      I’m so glad it was a hit, Sandra! xx

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