![['Close-up view of a gluten-free apple cranberry crisp, highlighting the golden-brown topping and juicy fruit filling.', 'Side angle of a delicious apple cranberry crisp with a crunchy topping and vibrant cranberries and apples visible.', 'Detailed shot of a warm apple cranberry crisp, showcasing its crumbly topping and fresh fruit ingredients.', 'Close view of a gluten-free dessert featuring cranberries and thinly sliced pink lady apples, topped with a coconut-almond mix.']](https://timetocooks.com/wp-content/uploads/2026/07/gluten-free-apple-cranberry-crisp_1_U1-300x300.webp)
Gluten Free Apple Cranberry Crisp (Paleo)
A delicious gluten-free and paleo-friendly apple cranberry crisp perfect for cozy desserts or special occasions.
Ingredients
Fruits
- 2 cups cranberries fresh or frozen
- 3 cups thinly sliced pink lady apples (315g)
Sweeteners & Liquids
- 3 Tbsp honey
- 2 Tbsp orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
Tapioca Flour & Spices
- 2 Tbsp tapioca flour
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp salt
Topping
- 1/2 cup blanched almond flour (50g) tigernut flour for nut free
- 1/2 cup unsweetened shredded coconut (50g)
- 3 Tbsp tapioca flour
- 1/4 cup non-hydrogenated shortening or butter
- 1 Tbsp honey
- 1/2 tsp cinnamon
- 1/4 cup walnuts (optional) omit for nut free
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Mix cranberries, sliced apples, honey, orange juice, orange zest, and vanilla.
- Stir in tapioca flour, cinnamon, nutmeg, and salt. Pour into dish.
- Combine topping ingredients and fold in walnuts if using. Crumble over filling.
- Bake at 350°F (175°C) for 45 minutes. Cool slightly before serving.
Notes
Store in fridge for up to one week. Omit walnuts for nut free version.