Because I’m lucky enough to get fresh, local, organic cranberries in Holland, Michigan this time of year, I was looking for a recipe to use them in besides cranberry sauce. Bill suggested apple-cranberry crisp. And, wouldn’t you know it, there are tons of recipes on the web. I ended up choosing this one from AllRecipes.com.
I just altered a few things, such as using oat flour for all-purpose flour, safflower oil for butter, Jonathan apples for Granny Smith (since that’s what I had on hand), and walnuts for pecans (Bill’s preference in nuts).
First I mixed together the filling, then the topping.
Then I put the filling in a baking dish with the topping on top, of course.
Then I baked it at 375 F for 40 minutes.
Voila! If you have dairy allergies, try serving it with Soy Dream French Vanilla Non-Dairy Frozen Dessert. Maybe I’m just getting used to it, but I think it tastes pretty good!