Apple Cranberry Crisp with White Wine and Olive Oil

Sarah's recipe uses regular cane sugar, if you don't have coconut sugar on hand, cane sugar is a great 1:1 substitute in this recipe. Sarah's recipe also uses sweet white wine, but I only have Chardonnay on hand and I like the not to sweet turnout. Any sweet or dry white wine would work here.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 portions


  • 1/4 cup organic cornstarch
  • 3/4 cup coconut sugar divided, plus 1/4 cup coconut sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 cup white wine {see notes}
  • 1/4 teaspoon salt plus 1/4 teaspoon salt
  • 12 ounces fresh cranberries
  • 1 tablespoon olive oil plus 1/4 cup olive oil
  • 1 1/2 pounds Gala apples peeled + thinly sliced
  • 1 cup fine almond flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice


  • 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.