Apple-Cranberry Crisp

Use other apple varieties, such as Jonagold, Honeycrisp, or Melrose, to change the flavor of this crisp.


8 servings (serving size: 1/8 of crisp)

Recipe from

Oxmoor House

Nutritional Information

Calories 276
Fat 8.1 g
Satfat 4 g
Monofat 2.2 g
Polyfat 1 g
Protein 3.7 g
Carbohydrate 49.1 g
Fiber 3.9 g
Cholesterol 16 mg
Iron 1 mg
Sodium 151 mg
Calcium 45 mg


2 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon grated whole nutmeg
1/2 cup apple juice
1 tablespoon fresh lemon juice
1/2 cup sweetened dried cranberries
5 medium Braeburn apples
Cooking spray
2.15 ounces gluten-free baking and pancake mix (about 1/2 cup; such as Pamela's)
1 1/2 cups gluten-free old-fashioned rolled oats (such as Bob's Red Mill)
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter, melted


1. Preheat oven to 375°.

2. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add juices, stirring with a whisk until cornstarch dissolves. Add cranberries; let stand while preparing apples.

3. Peel, core, and cut apples into 1/4-inch slices to measure 9 cups. Add apples to cranberry mixture, stirring to coat. Pour apple mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray.

4. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix and next 3 ingredients in a medium bowl. Add butter, tossing with a fork until crumbly. Sprinkle oat mixture over apple mixture. Cover with foil.

5. Bake at 375° for 40 minutes. Uncover and bake an additional 15 minutes or until filling is bubbly and topping is brown and crisp. Cool on a wire rack 15 minutes. Serve warm.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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