This healthy cranberry crisp is inspired by our regular lunches and dinners in Ahousaht, a community of the west coast of Vancouver Island. If you don’t have access to low-bush wild cranberries, any will do. One of the highlights of this recipe is the simple crisp topping made from only oats, making it flour-free.
This healthy cranberry crisp is a fall-time favourite. Low-bush cranberries are a local Indigenous food, favoured by the coastal First Nation people on Vancouver Island. Low-bush cranberries can be used in any recipe in place of regular store-bought cranberries. Both are tangy in taste and contain very little sugar compared to other berries such as strawberry and blueberry. I love making this 5-ingredient crisp with frozen cranberries from the years’ harvest – enjoy it as it is, or it also tastes great with some added orange zest or baked with apple.
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