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  • Stephanie Wharton

Apple Cranberry Crisp

By Stephanie Wharton

Apple crisp is always a winner in my house, but add some beautiful cranberries and you’ve got yourself a noteworthy dessert. The best part of this dish is that you don’t have to wait for fresh cranberries to hit the shelves. Pick up some frozen cranberries and enjoy this twist on a classic dessert year round. To add more flavor, add in some nutmeg or cinnamon—or zest an orange on top prior to baking. Sprinkle on some chopped nuts or use whipped cream to elevate this dish even further. You can’t go wrong with this healthy and delicious favorite!

Swaps: Coconut oil > Butter

Almond flour > Any flour

Coconut sugar > Any granulated sweetener


● 1/3 cup Coconut Oil

● 6-8 Apples (large, cored, chopped)

● 2 cups Frozen Cranberries

● 1/2 cup Maple Syrup

● 3/4 cup Almond Flour (divided)

● 1 1/2 cups Quick Oats

● 1/4 cup Coconut Sugar


1. Preheat the oven to 350°F. Use a little bit of coconut oil to grease the baking dish. 2. Add the apples, cranberries, maple syrup and 1/3 of the flour to a large mixing bowl. Gently toss until well combined. Pour into a standard (9x13) size baking dish. 3. In the same 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.


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