Quick tip: The topping can be quickly pulsed in a food processor, until the butter pieces are all pea sized.
2 apples, diced
1 cup fresh or frozen cranberries
1 cup coconut sugar, divided
¾ cup gluten-free flour blend (or almond flour)
½ cup unsalted grass-fed butter, very cold and cubed
½ teaspoon salt
2 teaspoons cinnamon
1.) Preheat the oven to 375° F. Place the apples, cranberries and ½ cup coconut sugar in a small sauce pot over medium-low heat. Cook for about 5-7 minutes, stirring occasionally, until the cranberries start to burst and the juices are bubbling. Remove from the heat and pour into an 8×8” baking dish or 4 ramekins.
2.) In a small bowl, combine the remaining ½ cup coconut sugar, flour mix, salt and cinnamon. Cut the butter into the flour mixture until the pieces are no larger than a pea, then spread out over the top of the fruit filling. Sprinkle extra cinnamon over the top if desired, and bake for about 20-30 minutes, until the filling is bubbling and the top is golden brown. Serve immediately with freshly whipped cream, if desired.
This fruit crisp is truly amazing, I love them. the cranberries in this recipe help the flavor pop!