NEW RECIPE Dessert Alert - Cranberry Apple Crisp

Today I am excited to be doing another guest post for Honeyville and sharing my new dessert recipe for Cranberry Apple Crisp. It's so easy to make and it doesn't use a lot of ingredients or require any special pans to make. You're likely to already have most everything you need to make this. While testing this recipe out, I enjoyed testing it and eating it in a variety of "scenarios." I ate it warm; I ate it cold...I ate it topped with whipped cream, I ate it topped with sugar free vanilla coconut milk ice cream...and I must confess, on a couple of occasions, I just ate it with a spoon, right out of the casserole dish! LOL You know what all these different scenarios had in common? They were ALL good. The bottom line was that I enjoyed eating it no matter how I served or ate it!

The filling is simple and requires only 2 ingredients. And we all know that the best part about any kind of fruit crisp is the actual "crisp" part...the crumbly topping. The topping on my Cranberry Apple Crisp was amazing made with blanched almond flour, butter, spices, and walnuts. Of course, you know I'll use just about any excuse to find ways to eat and enjoy cranberries. Before this, I don't believe I've ever put cranberries in a crisp before...and now that I have, I don't think I'll ever make another fruit crisp without them. I hope you enjoy this festive dessert. It's absolutely perfect for fall, winter, and holiday desserts. It can be served rustic or family style in bowls or it can be served more elegantly in pretty dessert cups or martini glasses like I did. Check out the photos and recipe below. Enjoy!

Cranberry Apple Crisp

Serves 8

Ingredients:

1 large Granny Smith apple, cored and sliced into 1/4-inch slices

1 large Honeycrisp apple (or other sweet crisp apple), cored and sliced into 1/4-inch slices

1-1/2 cups no added sugar Cranberry Orange Sauce (or whole berry cranberry sauce)

1 cup blanched almond flour

1/3 cup Swerve sweetener (or other granular sweetener equivalent to 1/3 cup sugar)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

5 tablespoons diced chilled butter, plus extra to grease baking dish

3/4 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F.  Grease a 2-1/2 quart oblong or rectangular casserole or baking dish.

In a medium bowl, combine sliced apples and cranberry sauce. Transfer to greased baking dish.

In a separate bowl, whisk almond flour, granular sweetener, cinnamon and salt together. Add diced chilled butter and cut in with a pastry/dough cutter until mixture is crumbly. Stir in chopped walnuts. Sprinkle evenly over apple mixture. Bake until apples are tender and topping is golden brown, about 40 to 45 minutes. The topping crisps up as it cools. Serve warm topped with sugar free vanilla ice cream if desired.

*Notes: If preferred, apples may be peeled. Slice apples more thinly if you prefer them more tender and soft. A food processor can be used instead of a pastry/dough cutter to cut the butter into the topping mixture by briefly pulsing the ingredients together just until crumbly.

*Nutrition Information: Each serving contains approximately 6.5 net grams carbohydrates (total carbohydrates minus fiber) and 4 grams sugar.