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Apple-Cranberry Crisp

Yield 8 servings (serving size: 1/8 of crisp)
Use other apple varieties, such as Jonagold, Honeycrisp, or Melrose, to change the flavor of this crisp.


  • 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

Nutrition 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

How to Make It

  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