|This festive Cranberry Apple Crisp is made with low-calorie natural sweeteners and it's gluten-free!|
Today's my birthday (and if you check that post you can tell it's kind of a significant one), so I'm skipping Meatless Monday this week and going straight to dessert with this delicious recipe for Low-Sugar and Gluten-Free Cranberry Apple Crisp! The inspiration for the recipe was a huge bag of cranberries I bought to make my favorite Fresh Cranberry Salsa for Thanksgiving, and I was frankly surprised at how much I loved the combination of fresh cranberries and apples. I had to make this a couple of times to get it just right, and I might have even loved it a little too much (apple crisp for lunch, mmmm.) I've never been that much of a fresh cranberry fan, so even if you might think cranberries are not really your thing, be open minded about this one!
I used a combination of Stevia-in-the-Raw Granulated Sweetener and Swerve Sweetener for the final version of this, and when I tried it out on some dinner guests who are used to sugar-sweetened baked goods, it was definitely a hit. You don't have to use two kinds of sweetener to make it, but personally I think the flavor is better with a combination. You could also use a little brown sugar to replace some of the sweetener if you don't care all that much about the low-sugar thing. Of course this recipe has natural sugar from the apples and the cranberries so it can't ever be sugar-free, but I thought this was really good for a low-sugar dessert.
Make the crisp topping first. Combine the oatmeal, almond flour, Stevia-in-the-Raw Granulated Sweetener and Swerve Sweetener.
I used Honeycrisp apples, which I think added to the flavor. If you have an inexpensive Apple Corer and Slicerlike this one, it makes cutting up the apples a lot quicker. I kept the skin on and cut the slices into chunks.
Combine the apple pieces, cranberries, Stevia granulated sweetener, Swerve sweetener, and cinnamon.
(Makes at least 6 generous servings; recipe created by Kalyn with inspiration from Low-Sugar Flourless Apple Crisp made with Olive Oil.)
I made this with a combination of Stevia-in-the-Raw Granulated Sweetener and Swerve Sweetener for best flavor. If you don't want to buy two sweeteners, you can make it with just one or the other of those sweeteners, or use another sweetener of your choice, but I think using a combination of sweeteners gives best flavor when you're using a low-calorie sweetener.
Ingredients for Crisp Topping:
2/3 cup oatmeal (use gluten-free oatmeal if needed)
1/4 cup Blanched Almond Flour(or Almond Meal will probably work)
2 T Stevia-in-the-Raw Granulated Sweetener
2 T Swerve Sweetener
2 1/2 T coconut oil, trans-fat free margarine, or butter, melted
1 tsp. vanilla
Ingredients for Apple/Cranberry Filling:
4 apples, cored, sliced, and cut into chunks but not peeled (Honeycrisp apples preferred)
1 1/2 cups fresh cranberries
3 T Stevia-in-the-Raw Granulated Sweetener and Swerve Sweetener
1 T Swerve Sweetener
1 1/2 tsp. ground cinnamon
Preheat oven or toasted oven to 400F/200C. Spray a medium-sized gratin dish with non-stick spray,
First make the crisp topping. Combine the oatmeal, almond flour, Stevia, and Swerve in a small bowl. Melt the coconut oil, trans-fat free margarine, or butter and mix into the oatmeal mixture, then add the vanilla and combine again.
Cut up the apples, leaving the peel on. (I used an Apple Corer and Slicerto cut out the core, and then cut the slices into chunks.) Combine the apple pieces, cranberries, Stevia, Swerve, and cinnamon in a bowl and then spread it into an even layer in the gratin dish. Spread the crisp topping over the fruit, using a rubber scraper to spread it completely over the top.
Bake 35-40 minutes, or until the fruit is bubbling hot and the crisp topping is starting to brown. Serve hot. (This is delicious with a little bit of vanilla ice cream or whipped cream if you're feeling indulgent.)
Apple Cranberry Crisp will keep in the fridge for several days and can be reheated in the microwave.
South Beach Suggestions:
If you're making this for the South Beach Diet, it's important to use an approved sweetener, since the apples and cranberries have plenty of natural sugar. I haven't seen an official SBD position on the use of coconut oil, but I prefer it to margarine in baked goods. If you don't want to use that, use trans-fat free margarine. I'm guessing this is probably Phase 3 or a "once-in-a-while treat" for Phase 2 for South Beach Dieters. (And unless you're having a very significant birthday that week, don't eat it for lunch two days in a row like I did!)
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Low-Sugar Desserts with Apples:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Low-Sugar and Whole Wheat Apple-Pear Cake with Cinnamon and Pecans ~ Kalyn's Kitchen
Light Apple-Pecan Crisp ~ The Comfort of Cooking
Low Sugar Pumpkin and Apple Crumble with Cranberries ~ Kalyn's Kitchen
Apple Pie without Refined Sugar ~ Naturally Ella
Low Sugar Flourless Apple Crisp Made with Olive Oil ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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