This apple cranberry crumble recipe cheers me up like you wouldn't believe.
This fall, I’ve stopped feeling sorry for myself that I am on a gluten free, grain free (and even dairy free!) diet. Instead of hanging my head and living without a lot of my favorite old holiday recipes, I am making them over into GAPS legal recipes. And so far, it is going very well!
After I re-invented a favorite pumpkin bar recipe and apple crisp recipe, I knew I had to also re-invent this cranberry apple crisp. And I am happy to say, all my taste-testers were delighted with the results. I hope you and yours enjoy it, too!
5 Granny Smith Apples (this kind of apple is firm and works best with the apple peeler corer slicer. If you really want to use a softer apple, put them in the freezer for about 10 minutes before slicing them up.)
16 ounces whole berry cranberry sauce (from scratch is preferable, check out my easy cranberry sauce recipe, sweetened with honey)
1/2 c coconut oil, melted (I get Nutiva brand from my local Costco. If that won't work for you, you can also find coconut oil here)
1 c chopped nuts (optional)
1 c coconut flour, sifted
4 large eggs
2-3 T honey (or more to taste, perhaps mix the topping without the eggs, sweeten to taste, and add the eggs last and mix well) (I get my honey from a local beekeeper.)
3/4 t salt
2 T cinnamon
Return to Top of Apple Cranberry Crumble
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