Orange Cranberry and Apple Crisp
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8-10 people 1x
Ingredients
Scale
- 8 medium Granny Smith apples (or a combo of Granny Smith and Honeycrisps, or Golden Delicious will also work), peeled, cored, and cut into 1-inch chunks
- 2 cups fresh cranberries
- 1/3 cup of fresh squeezed orange juice
- 2/3 cup granulated sugar
- 2 tsp ground cinnamon
- 2tsp cornstarch
- 1 tsp pure vanilla extract
Toppings:
- 1½ cups rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp fine-grain sea salt
- 1/2 cup vegan butter
Vanilla ice cream (optional but highly recommended). My favorite non-dairy/vegan vanilla ice cream is Coconut Bliss Vanilla Island.
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- To a large bowl, add the filling ingredients. Toss well to combine. Pour into a 9-inch by 13-inch baking dish and spread into a relatively even layer.
- To a medium bowl (or rinse and wipe out the large bowl to reuse), add the oats, flour, brown sugar, cinnamon, and salt. Stir until well-combined. Add the vegan butter and cut in with a pastry blender or fork. Mix well, until topping resembles coarse crumbs. Pour evenly over apple cranberry filling.
- Bake until bubbly, apples are fork-tender, and the top is golden-brown, 35-40 minutes.
- Allow to cool for about 10 minutes, then serve – preferably alongside a generous scoop of vanilla ice cream.
Find it online: https://susancooksvegan.com/orange-cranberry-and-apple-crisp/