Sunday, December 12, 2010

Cranberry Apple Crisp

We're officially snowed in today. My baby woke up at 5:30 a.m., so I've been up with him and we've been baking all morning. (The snow and cold really make me want to have that blessed oven on.) We made scones for breakfast, then a quiche and this crisp for brunch (yes, I had breakfast and brunch today. And in an hour or so, I'm fixing to have lunch. Now that sounds like a lot of food!).

This crisp is just what you think a warm winter dessert should taste of... tart apples and cranberries combined with a hint of sweet agave and the crunch and buttery flavor walnuts. I will note too that it does taste best when combined with a rich and creamy vanilla ice cream.

(Heck, who wouldn't love ice cream for brunch?)

Cranberry Apple Crisp

2 medium apples
2 cups fresh cranberries
2 tablespoons agave
1 tablespoon lemon juice

1/2 cup gluten free rolled oats
1/2 almond flour
1/2 cup chopped walnuts
2 tablespoons Xylosweet
1 tablespoon vanilla
1 tablespoon cinnamon
pinch salt
1/3 cup coconut oil

Preheat oven to 350 degrees.

Core apples and slice thinly. Combine sliced apples, cranberries, agave, and lemon juice in an 11 x 7 inch baking dish and stir to coat.

In a separate bowl, add oats through salt. Stir. Melt coconut oil and pour over oat mixture. Stir again.  Pour oat topping over cranberry apple mixture.

Cover and bake for 30 minutes. Remove cover and continue baking an additional 20-25 minutes until top is crispy.

Serve warm with vanilla ice cream.

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