A simple and healthy dessert made with only 5-ingredients! This cranberry crisp is a great, low-sugar dessert that won't spike blood sugar levels as much as other desserts. Try serving it with some plain yogurt or coconut ice cream!
Rinse the cranberries and lay on a single layer on a baking sheet. Option to add honey to balance out the tartness of the cranberries.
To make the crisp topping - first, if you are making the oat flour at home add 1/3 cup of whole oats to a small blender and blend until a fine flour is formed. If you are purchasing oat flour you can skip this step.
Melt the butter or coconut oil on the stovetop. Add this to the 1 cup of oats, 1/4 cup of oat flour, coconut flakes (if using) and honey and mix until well combined.
Add the crisp topping to the baking tray with the cranberries and fold n gently with the berries. Bake for 30 minutes or until it is golden on top. Let cool slightly before serving.
Serve with some plain yogurt or some vegan coconut iceceam.
MAKING A GLUTEN-FREE CRANBERRY CRISP
Make sure that the oats are certified gluten-free.
MAKING A VEGAN CRANBERRY CRISP
Substitute in maple syrup for honey. Use 1/2-1 tablespoon more of maple syrup in the topping, as maple syrup is not as sticky as honey.
MAKING AN ORANGE CRANBERRY CRISP
To make an orange cranberry crisp, add the zest of one orange to the cranberry mix. I suggest adding the 1 tablespoon of honey as well as this will help the zest stick to the cranberries. Add about 2 tablespoons of the juice of the orange (or 1/2 an orange, juiced) to the crisp ingredients.
MAKING AN APPLE CRANBERRY CRISP
To make an apple cranberry crisp, use 3 medium apples, chopped. Add these to the baking tray (with the optional cinnamon and honey) and bake at 350°F for 15 minutes. Now add 2 cups of cranberries, and the crisp toppings as per the recipe and bake for an additional 30 minutes.