If you’re like us, your contribution to the Thanksgiving table is usually prepared in the nick of time. If you’re still scrambling to come up with a delicious dish that you can make in time for an early Thanksgiving dinner, we’ve got you covered. We teamed up with holistic nutritionist and wellness coach Dorit Jaffe of Whole Healthy Glow to create an easy, last minute recipe that’s traditional but still unique, and will please even the pickiest crowd.
Made from local and seasonal ingredients, this apple cranberry crisp is a simple and healthy Thanksgiving recipe that everybody will be sure to leave room for. On a buffet of store-bought pies and muffins, this naturally sweetened crisp will stand out. It’s sweet, not heavy or syrupy, and its fresh ingredients are flavorful and warming. Plus, it’s vegan and gluten-free, meeting everybody’s dietary restrictions. Whip it up just before you leave to feast.
Apple Cranberry Crisp with Maple Syrup and Oat Crumble
Serves 6-8 people
- 2 large or 4 small honeycrisp apples
- 1 ¼ cup fresh or frozen cranberries
- 1 tbsp. lemon juice
- 3 tbsp. maple syrup
- 1 cup gluten-free rolled oats
- 1/2 cup almond meal
- 4 tbsp. coconut oil
- 1 ½ tsp. cinnamon
- 1 cup pecans (roughly chopped)
- 2 tbsp. coconut sugar
- 4 tbsp. maple syrup
- ¼ tsp. salt
- Preheat oven to 350 F and lightly coat pie dish.
- Slice apples thinly lengthwise and then in half. M
- Mix the apples, cranberries, lemon juice and maple syrup in a bowl.
- Pour mixture into the pie dish, cover with aluminum foil, and bake for 30 minutes.
- While fruit is baking, begin to make the crumble.
- Combine gluten-free oats, almond meal, coconut oil, cinnamon, pecans, coconut sugar, maple syrup, and salt in the mixing bowl.
- Remove fruit from the oven, mash the cranberries and toss the fruit.
- Pour crumble mixture on top of the fruit in an even layer and bake for about 45 minutes or until the top of the crisp is golden.
By Dorit Jaffe as told to Devon Kelley