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Gluten-Free Cranberry Apple Crisp


Gluten-Free Cranberry Apple Crisp

If you’re not much of a pumpkin fan, this recipe is the perfect alternative to the traditional pumpkin pie.  To make it extra special, go a la mode with some So Delicious Dairy-Free Vanilla Bean Ice Cream.

It also makes for a sinful breakfast treat. 😀


Gluten-Free Cranberry Apple Crisp
Recipe type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
  • 3 cups fresh or frozen Cranberries
  • 3 cups coarsely chopped, peeled Apples (I recommend a sweet variety, Ambrosia's are delicious)
  • ¾ cup Granulated Sugar
  • 1 cup Rolled Gluten-Free Oats
  • ⅓ cup All-Purpose Gluten-Free Flour (I use Better Batter)
  • ½ cup chopped Pecans (omit for nut allergies)
  • ½ cup Dark Brown Sugar
  • ½ cup Butter (or dairy-free alternative)
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
  2. In a medium bowl, toss together the cranberries, apples and white sugar. Pour into the prepared casserole. Mix together the oats, flour, pecans and brown sugar in the same bowl. Spread evenly over the fruit in the dish. Pinch off small pieces of butter and arrange them on top of the oat mixture.
  3. Bake, covered, for 50 minutes in the preheated oven. Remove the lid and bake for an additional 10 minutes, or until the top is toasted.

Add cranberries and apples to a 3-quart dish, toss with sugar.

Reminds me of newly fallen snow…

Top with gluten-free oat mixture.

Dot with butter.

Bake and Enjoy.


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  2. Nancy Wemple says

    Thanks for including this on your blog.
    It looks beautiful and is delicious.
    Thanks for sharing….Nancy

  3. I'm fairly new to gluten free cooking. I actually eat based on blood type (the blood type diet, eat right for your type). Your blog is so helpful in finding recipes I can alter! Anyway I realize this is an old post, but I'm going to attempt to make this recipe for our Pink Week at work to celebrate breast cancer awareness month. I would like to substitute stevia (granulated, cup-for-cup) for the sugar, and I thought I might try a molasses/stevia combination to replace the brown sugar. Do you think that will turn out alright? Have you experimented with agave at all? I thought about that too, but it's liquid and might complicate things. Any advice is appreciated!

    • Hi Lily!

      I've tried this with agave and it turned out a little too soupy. It's funny you left this comment today, I was just thinking about trying it again with coconut sugar. Have you used that before?

  4. No I have never heard of coconut sugar before. Sounds interesting. I will let you know how the stevia/molasses works. I'm calling it "cranberry apple crisp" because I'm in Iowa, and we love apple crisp around here, and I'm not sure how my coworkers would handle the word "glop" 😉

  5. Update: I made a variation of this. Left out the nuts to accommodate a nut allergy. I used a combination stevia and agave to sweeten the apple/cranberry mixture. I did end up using regular brown sugar for the topping, because I was concerned about the stevia aftertaste. Overall, it turned out great — in fact, I had no leftovers to bring home. Some thought it was too "tart." Would probably add cinnamon next time, and maybe experiment with honey or agave in the topping to make it stickier.

  6. I've made this recipe using honey as the sweetener for the fruit and the oat topping. Takes longer to bake; really delicious and sugar-free.

  7. I'm doing my first gluten free cooking for a friend over the holidays. She also eats sugar free. Can you guys help me out? I am sure I can get the faux flour at Whole Foods. What about the gluten free oats? Also, any ratios changing out honey or stevia? I've not tried that before either. I'm not the best cook, so I'm usually afraid to experiment! Any advice would be great.


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