Gluten Free Cranberry Apple Crisp

cranapple-crisp-round-1-11Gluten Free Cranberry Apple Crisp



  • 6 apples
  • 1 cup cranberries (if you like more tart flavors, add 1/2 cup more)
  • 1/4 cup brown sugar
  • ¼ cup maple syrup
  • 1/2 tbsp of lemon juice
  • 1 tbsp cinnamon
  • ¼ tsp clove
  • ½ tsp nutmeg
  • ½ tsp salt
  • 2 tbsp gluten-free all purpose flour


  • 1 cup gluten-free all purpose flour
  • ½ cup brown sugar
  • ⅔ cup cooked quinoa
  • ½ cup pecans
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 6 tbsp butter (cubed)

FOR THE CARAMEL (optional, but delicious)

  • ½ cup sugar
  • 3 tbsp butter
  • ¼ cup heavy cream
  • 1/4 tsp of vanilla extract
  • Pinch of sea salt

First, place 1 cup of water and 1 cup of quinoa in a small pan on the stove, on high heat. Bring to a boil, then cover and simmer for about 15 minutes (or until quinoa is cooked). Stir occasionally.

Preheat your oven to 375 degrees.

Core and chop the apples into even pieces. Add all ingredients for the filling to a large bowl and stir until the apples and cranberries are well coated. Grease a large cast iron skillet or baking pan with butter or non-stick baking spray, and add mixture.

Place all dry ingredients for the crust into a food processor. Pulse until ingredients are very finely chopped. Then, add the butter a little at a time, and pulse until mixed well. It will most likely clump up, which is normal. Spread the crust evenly on top of the filling, breaking up large chunks if necessary.

Bake for 30 minutes.

While the crisp is baking, make the caramel. Get all ingredients measured out and ready. In a small sauce pan, melt the sugar over medium heat, stirring as needed so that it cooks evenly. It will clump up first, and then should melt into a liquid. Once it’s in liquid form, remove from heat and add the butter. It will sizzle and bubble as it melts. Once the butter and sugar have melted together, add the heavy cream, vanilla extract, and sea salt. Still until combined. Allow the caramel to cool slightly before drizzling it on top of the crisp.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: