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.



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 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.


3 Responses

  1. Marianna says:

    YUM! Thanks so much for sharing. I have made this several times and every time it gets gobbled up.

  2. Rachael Wilcox says:

    My son is allergic to corn and is unable to have cornstarch. Could I substitute this? I own your Allergen free bakers handbook (love it), and most of your pies require cornstarch. I would love to make my son something for Thanksgiving and was hoping one of these would work.

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