Low-Sugar and Gluten-Free Cranberry Apple Crisp
This festive Cranberry Apple Crisp is made with low-calorie natural sweeteners and it’s low-glycemic, gluten-free, South Beach Diet friendly, and will be vegan if you use coconut oil! Use the Diet-Type Index to find more recipes like this one.
For this week’s Thursday Treat 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 a combination of Stevia-in-the-Raw Granulated Sweetener and Swerve Sweetener for the final version of this, and when I tried it out on some dinner guests who are used to sugar-sweetened baked goods, it was definitely a hit. You don’t have to use two kinds of sweetener to make it, but personally I think the flavor is better with a combination.
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.
Then stir in the melted coconut oil (or butter or trans-fat free margarine) and the vanilla.
I used Honeycrisp apples, which I think added to the flavor. If you have an inexpensive Apple Corer and Slicer 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, Stevia granulated sweetener, Swerve 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!
Low-Sugar Gluten-Free Cranberry Apple Crisp
(Makes at least 6 generous servings; recipe created by Kalyn with inspiration from Low-Sugar Flourless Apple Crisp.)
I made this with a combination of Stevia-in-the-Raw Granulated Sweetener and Swerve Sweetener for best flavor. If you don’t want to buy two sweeteners, you can make it with just one or the other of those sweeteners, or use another sweetener of your choice, but I think using a combination of sweeteners gives best flavor when you’re using a low-calorie sweetener.
Ingredients for Crisp Topping:
2/3 cup oatmeal (use gluten-free oatmeal if needed)
1/4 cup Blanched Almond Flour(or Almond Meal will probably work)
2 T Stevia-in-the-Raw Granulated Sweetener
2 T Swerve Sweetener
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
3 T Stevia-in-the-Raw Granulated Sweetener and Swerve Sweetener
1 T Swerve Sweetener
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, Stevia, and Swerve 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 Slicerto 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.
Low-Carb Diet Suggestions / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this 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.
Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
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