If you or someone in your family has a gluten intolerance, then you know that finding delicious gluten-free recipes is a must. Leap of Taste provided us with this recipe for Gluten-free Cranberry Apple Crisp. It’s a delicious treat any time of the year but especially in winter when cranberries are easy to find.

Try it and let us know what you think. Be sure and visit Leap of Taste for lots of healthy alternative recipes to energize and satisfy your family with delicious flavors and options.

Gluten-free Cranberry Apple Crisp

Makes 6 mini crisps

Always check ingredients to ensure they are gluten-free! Many products contain hidden ingredients that may include gluten products.

For the Filling:

1.5 c. fresh cranberries
1/2 c. water
4 tsp. packed brown sugar
2 apples, chopped
2 tsp. coconut flour

For the Topping:

1 c. rolled oats
2 tsp. cinnamon
1/2 tsp. nutmeg
3 tbsp. unsalted butter, cut into pieces
2 tsp. brown sugar
1 tbsp. unsweetened shredded coconut

Preheat oven to 400 degrees. Pour the cranberries, chopped apples (I left the peels on), and water into a sauce pan. Simmer on medium heat for about 10 minutes, until cranberries begin to break down. Meanwhile mix all ingredients together for your topping. You may need to use your hands to break up the butter. You still want the butter to be in small chunks.

Once the cranberry mixture is ready, and the cranberries have broken down enough, pour mixture into 6 ramekins, filling about halfway. Pour the topping over the mixture, filling to the top. Bake on 400 for about 25-30 minutes, until top begins to brown.

Calories: 170, Fat: 8 grams, Carbs: 25 grams, Protein: 2 grams