Apple Cranberry Crisp is a lighter take on the classic apple crisp, brightened with tart cranberries and juicy pomegranate arils. This naturally gluten-free and dairy-free version comes together quickly with simple, wholesome ingredients and makes a comforting dessert—or a cozy breakfast.
This recipe was originally published in October 2017 and has been updated with recipe adjustments, new text, and fresh photos.
Crisps are among the easiest and most reliable desserts: minimal effort, maximum comfort. This recipe embraces that simplicity while adding festive flavor—Granny Smith apples for brightness, tart cranberries for contrast, and a few pomegranate arils for bursts of freshness. The oat-based topping is slightly salty and crisp, balancing the fruit filling.
I often enjoy this warm from the oven with dairy-free ice cream—sometimes for breakfast. The combination of baked fruit and a crunchy oat topping feels like a wholesome treat and pairs beautifully with a scoop of coconut or almond ice cream.
Whether you need a simple weeknight dessert or a crowd-pleasing dish for holiday brunch, this apple cranberry crisp is an easy, flavorful option.
Ingredients to make this recipe
- Granny Smith apples
- Fresh cranberries
- Pomegranate arils
- Water
- Orange juice
- Coconut sugar (or brown sugar)
- Chai spice (or cinnamon)
- Salt
- Rolled oats
- Maple syrup
- Almond butter (room temperature)
How to make this gluten-free apple cranberry crisp
No special equipment is required—just a 10-inch pie plate (or similar baking dish), a bowl and basic utensils. The method is simple and straightforward:
- Step 1: Preheat the oven to 350°F (175°C) and grease a 10-inch pie plate, casserole dish or cast-iron skillet.
- Step 2: Core and chop the apples into roughly 1-inch cubes. Leaving the skins on adds fiber and saves time, but you can peel them if preferred.
- Step 3: Place the chopped apples in the pie plate with the cranberries and pomegranate arils. Add the water, orange juice, coconut sugar, chai spice and a pinch of salt, then toss to coat.
- Step 4: In a medium bowl, combine the rolled oats, chai spice and salt. Stir in the maple syrup and almond butter until the mixture is cohesive and slightly sticky. If the almond butter is firm, warm it briefly so it mixes easily.
- Step 5: Spread the oat topping evenly over the fruit and bake for 45–50 minutes, until the apples are tender and the topping is golden brown.
- Step 6: Allow the crisp to rest for a few minutes before serving warm. Finish each serving with dairy-free ice cream or coconut whipped cream for a delicious contrast of textures.
What apples are best for apple crisps?
Granny Smith apples are my first choice for this crisp because their tartness balances the sweet topping and they keep their texture when baked. If you prefer a milder sweetness, try Honeycrisp or use a mix of tart and sweet apples for more depth of flavor.
Storage and leftovers
This crisp is best served warm, but leftovers are easy to store. Keep any remaining crisp in an airtight container in the refrigerator and enjoy within 2–3 days. Reheat individual portions in the microwave until warm.
To freeze, cool the crisp completely, transfer it to a freezer-safe container, and freeze for up to three months. Thaw overnight in the refrigerator and reheat before serving.
Key recipe tips
- Frozen cranberries work well—thaw them in the refrigerator before using. Pre-packaged or frozen pomegranate arils can substitute for fresh.
- Swap coconut sugar for brown sugar if needed.
- If you prefer a sweeter filling, increase the sugar slightly to taste.
- Chai spice adds warmth, but cinnamon is a simple and delicious alternative.
- To keep the dish gluten-free, use certified gluten-free oats and spices.
- If you don’t have almond butter, another nut or seed butter will work, though it will change the topping’s flavor.
- Honey can replace maple syrup in the topping, but that will make the recipe non-vegan.
Recipe
Apple Cranberry Crisp (Healthy, Gluten-Free, Vegan)
A wholesome apple crisp made with tart cranberries and pomegranate arils, topped with a crunchy oat mixture. Gluten-free and dairy-free.
Ingredients
For the apple filling:
- 4 Granny Smith apples, cored and chopped into 1-inch cubes (skins on or peeled)
- ½ cup fresh cranberries
- 3 tablespoons pomegranate arils
- 2 tablespoons water
- Juice of ½ orange
- ⅓ cup coconut sugar (or brown sugar)
- 1 teaspoon chai spice (or cinnamon)
- ¼ teaspoon kosher salt
For the crisp topping:
- 1½ cups rolled oats (gluten-free)
- ½ teaspoon chai spice (or cinnamon)
- ½ teaspoon kosher salt
- ¼ cup maple syrup
- ¼ cup almond butter, room temperature
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10-inch pie plate or similar baking dish.
- Combine the chopped apples, cranberries and pomegranate arils in the dish. Add water, orange juice, coconut sugar, chai spice and salt; toss to coat.
- In a medium bowl, stir together the rolled oats, chai spice and salt. Mix in the maple syrup and almond butter until the topping is sticky and well combined. Warm the almond butter briefly if needed to soften it.
- Spread the oat topping evenly over the fruit. Bake for 45–50 minutes, until the apples are tender and the topping is golden brown.
- Let the crisp rest a few minutes before serving warm with dairy-free ice cream or coconut whipped cream.
- Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze cooled portions for up to 3 months.
Notes
- Peeling the apples is optional; the skins soften when baked and add fiber.
- Frozen cranberries and pomegranate arils are fine—thaw in the refrigerator before using.
- Substitute brown sugar for coconut sugar if needed.
- Adjust sugar to taste if you prefer a sweeter crisp.
- Ensure oats and spices are certified gluten-free if avoiding gluten.
- Swap almond butter for another nut or seed butter if desired, but the flavor will change.
- Using honey in the topping will make it non-vegan.
If you try this recipe, feel free to leave feedback or a rating to share how it turned out.