Low-Sugar and Gluten-Free Cranberry Apple Crisp
This festive Low-Sugar and Gluten-Free Cranberry Apple Crisp is made with low-calorie natural sweeteners and it’s so tasty and easy to make! Use Dessert Recipes to find more recipes like this one.
Today I’m spotlighting Low-Sugar and Gluten-Free Cranberry Apple Crisp! The original inspiration for the recipe was a huge bag of cranberries I bought to make my favorite Fresh Cranberry Salsa for Thanksgiving, and I was frankly surprised at how much I loved the combination of fresh cranberries and apples.
I had to make this a couple of times to get it just right, and I might have even loved it a little too much (apple crisp for lunch, mmmm.) I’ve never been that much of a fresh cranberry fan, so even if you might think cranberries are not really your thing, be open minded about this one!
I used Golden Monkfruit Sweetener (affiliate link) when I made this again recently, and when I tried it out on some dinner guests who are used to sugar-sweetened baked goods, it was definitely a hit. Use any low-carb sweetener you like for this recipe.
You could also use a little brown sugar to replace some of the sweetener if you don’t care all that much about the low-sugar thing. Of course this recipe has natural sugar from the apples and the cranberries so it can’t ever be sugar-free, but I thought this was really good for a low-sugar dessert.
Make the crisp topping first. Combine the oatmeal, almond flour, and sweetener of your choice. Then stir in the melted coconut oil (or butter) and the vanilla.
I used Honeycrisp apples, which I think added to the flavor. If you have an inexpensive Apple Corer and Slicer (affiliate link) like this one, it makes cutting up the apples a lot quicker. I kept the skin on and cut the slices into chunks. Combine the apple pieces, cranberries, sweetener, and cinnamon.
Spread the mixture out into a gratin dish that you’ve sprayed with non-stick spray. Spread the crisp topping over the fruit, using a rubber scraper to spread it completely over the top.
Bake at 400F/200C for 35-40 minutes, or until the mixture is cooked through and bubbly. Serve hot (with ice cream or whipped cream if you’re feeling indulgent.) It disappeared pretty quickly at my house!
More Low-Sugar Desserts with Apples:
Low-Sugar and Whole Wheat Apple-Pear Cake with Cinnamon and Pecans ~ Kalyn’s Kitchen
Light Apple-Pecan Crisp ~ The Comfort of Cooking
Low Sugar Pumpkin and Apple Crumble ~ Kalyn’s Kitchen
Apple Pie without Refined Sugar ~ Naturally Ella
Low Sugar Flourless Apple Crisp ~ Kalyn’s Kitchen
Low-Sugar and Gluten-Free Cranberry Apple Crisp
This festive Low-Sugar and Gluten-Free Cranberry Apple Crisp is made with low-calorie natural sweeteners, great for any occasion.
Ingredients for Crisp Topping
- 2/3 cup oatmeal (use gluten-free oatmeal if needed)
- 1/4 cup Almond Flour(or Almond Meal will probably work)
- 4 T sweetener of your choice (See notes)
- 2 1/2 T coconut oil, trans-fat free margarine, or butter, melted
- 1 tsp. vanilla
Ingredients for Apple/Cranberry Filling
- 4 apples, cored, sliced, and cut into chunks but not peeled (Honeycrisp apples preferred)
- 1 1/2 cups fresh cranberries
- 4 T sweetener of your choice
- 1 1/2 tsp. ground cinnamon
- Preheat oven or toasted oven to 400F/200C.
- Spray a medium-sized gratin dish with non-stick spray.
- First make the crisp topping.
- Combine the oatmeal, Almond Flour (affiliate link) and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice in a small bowl.
- Melt the coconut oil, trans-fat free margarine, or butter and mix into the oatmeal mixture, then add the vanilla and combine again.
- Cut up the apples, leaving the peel on. (I used an Apple Corer and Slicer (affiliate link) to cut out the core, and then cut the slices into chunks.)
- Combine the apple pieces, cranberries, Stevia, Swerve, and cinnamon in a bowl and then spread it into an even layer in the gratin dish.
- Spread the crisp topping over the fruit, using a rubber scraper to spread it completely over the top.
- Bake 35-40 minutes, or until the fruit is bubbling hot and the crisp topping is starting to brown.
- Serve hot. (This is delicious with a little bit of vanilla ice cream or whipped cream if you’re feeling indulgent.)
- Apple Cranberry Crisp will keep in the fridge for several days and can be reheated in the microwave.
I first made this with a combination of Stevia-in-the-Raw Granulated Sweetener and Swerve Sweetener but now I would use Golden Monkfruit Sweetener (affiliate link). Use any sweetener of your choice.
Recipe created by Kalyn with inspiration from Low-Sugar Flourless Apple Crisp.
Low-Carb Diet Suggestions / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this Low-Sugar and Gluten-Free Cranberry Apple Crisp for a low-glycemic diet or the South Beach Diet, it’s important to use an approved sweetener, since the apples and cranberries have natural sugar. I’m guessing this is probably a “once-in-a-while treat” for Phase 2 for South Beach Dieters. It’s probably not low enough in carbs for most low-carb diet plans, although this is definitely lower in carbs than traditional apple crisp recipes.
Find More Recipes Like This One:
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