Last minute Allergy Free Dessert for Thanksgiving: Cranberry Apple Crisp
Maybe you still haven’t gotten together a pie for Thanksgiving (like me!), or perhaps you already have leftover cranberry sauce. Here is an easy-peasy seasonal dessert. Cranberries and apples pair perfectly in this delicious, old-fashioned recipe. Homey, fruity and simple to make, it’s the ideal dessert for Turkey Day or the days thereafter.
CRANBERRY APPLE CRISP
SERVES 6-8
6 firm, tart apples (like Granny Smith)
1 teaspoon cinnamon, divided
1 cup brown sugar, divided
2 tablespoons cornstarch
1½ cups whole berry cranberry sauce
1¼ cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix, or gluten-free All-Purpose Flour Blend of choice
¼ teaspoon xanthan gum
1/8th teaspoon salt
1 cup gluten-free old-fashioned oats
½-¾ cup dairy-free, soy-free vegetable shortening
1. Preheat oven to 350°F. Grease a 7×11-inch pan or an 8 or 9-inch square baking dish.
2. Peel, core and slice apples into ¼ inch-thick slices. Toss with ½ teaspoon cinnamon, ¼ cup brown sugar and cornstarch. Transfer to prepared baking dish.
3. Spread cranberry sauce evenly over top of apples.
4. Measure flour by spooning it into a dry measuring cup, leveling it with a straightedge or back of a knife and then pouring it into a mixing bowl. Add xanthan gum, salt, oats, the remaining ¾ cup brown sugar and remaining ½ teaspoon cinnamon. Mix to combine.
5. Melt shortening (30-60 seconds in the microwave usually does it). Drizzle it into the flour mixture, a little at a time, tossing until you have a large crumb. Spread crumb evenly over top of fruit. Use your fingers to clump it together as necessary.
6. Place in preheated oven and bake 40 minutes until top is golden brown and filling is bubbling up around edges. Let rest about 30 minutes before serving.
*TIP For a slightly drier crumb topping (and for those watching calories), use ½ cup shortening. For a “buttery” crumb topping, use ¾ cup shortening.
Cranberry Apple Crisp © 2010 by Cybele Pascal
Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
Maple Berry Gluten Free Crisp
This allergy free old-fashioned favorite is the perfect red white and blue dessert for your Memorial Day BBQ, or your 4th of July picnic! It’s seasonal and colorful, and good for you too. Not only is it free of all top 8 allergens, making it safe for most everyone, it’s also gluten-free, vegan, and refined sugar-free. But as my friend Rach once said after baking one of my crisps, “Who needs gluten?” You won’t miss out on anything with this healthful indulgence. It’s perfect for breakfast, snack, teatime, or dessert. Dig in!
Allergy Free Maple Berry Crisp
Make 8 Servings
6 cups fresh berries (I use half blueberries, half strawberries)
½ cup maple syrup
2 Tablespoons cornstarch or tapioca starch
2 Tablespoons freshly squeezed lemon juice
1 ¼ cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
¼ teaspoon xanthan gum
pinch of salt
¾ cup maple sugar
1 cup gluten-free old-fashioned oats
½ cup plus 2 Tablespoons dairy-free, soy-free vegetable shortening
Preheat oven to 350 degrees F. Grease an 11×7-inch baking dish.
Combine berries, cutting strawberries in half if large.
Drizzle berries with maple syrup, toss gently, and then sprinkle with cornstarch and lemon juice. Toss gently to combine. Transfer to baking dish.
Combine flour mix, xanthan gum, salt and maple sugar. Whisk together. Toss in oats.
Melt the shortening (about 30 seconds in the microwave does it) and drizzle into the flour mixture, stirring gently to combine until the consistency of a course granola. Use your fingers to clump it together. Spread the crumble topping evenly over the fruit.
Bake 35 to 40 minutes until topping is golden and fruit is bubbling up around the edges. Transfer to a cooling rack and let rest at least 30 minutes before serving. Store any leftovers (as if!) covered at room temperature.
Allergy-Free Maple Berry Crisp © 2011 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.