Cranberry Crisp
Cranberry crisp is a wonderful dessert for fall when cranberries are in season. It’s easy to prep ahead of time, and it’s the perfect holiday dessert.
Servings: 4 people
Calories:
Ingredients
Filling
- 3.5 cups cranberries
- 1/3 cup maple syrup or sweetener of choice
- 1 tsp. kuzu
- 1 tsp. vanilla extract, optional
Topping
- 1/2 cup pecans, chopped
- 1/2 cup almond flour
- 1/4 cup shredded coconut
- 2 Tbsp. coconut oil, melted
- 2 Tbsp. monk fruit sweetener
- pinch sea salt
Instructions
- Preheat the oven to 350°F/175°C.
- Filling: Add the cranberries into a 8"x 8" (or similar size) baking dish. Dissolve the kuzu in a 1 Tbsp./15 ml water and mix in the sweetener and vanilla extract (if using). Pour the mixture over the cranberries and toss to coat evenly.
- Topping: Add the pecans, almond flour, shredded coconut, monk fruit sweetener, and salt into a large bowl. Stir to combine. Then add coconut oil and mix again until evenly distributed.
- Spread the crisp topping evenly over the cranberries.
- Place the baking dish on a rimmed baking sheet (to catch any liquid that may bubble over) and bake the crisp, uncovered, for ~ 35 minutes or until the filling is bubbly and the top is golden brown. Let the crisp cool for 10 minutes before serving.
- Store leftover cranberry crisp covered in the refrigerator for up to 3 days.For longer term storage, cool the crisp completely and freeze in an airtight container for up to 3 months. The best way to reheat the cranberry crisp is to let it thaw overnight in the refrigerator, then warm in a 350°F/175°C oven for 20-25 minutes or until heated through.