This crisp is built for cozy, low-fuss baking — a bright, tart layer of cranberries and tender apple chunks bubbling under a thick, craggy topping of oats, chopped walnuts, and almond flour. Maple syrup sweetens both layers naturally, while a touch of arrowroot starch thickens the fruit into a glossy, spoonable filling as it bakes. The topping turns deep golden and crisp in the oven, with melted coconut oil giving it that satisfying, clumpy texture you want in a good crisp. Warm cinnamon runs through both the fruit and the topping, so every bite has that classic baked-dessert flavor. Serve it warm with a scoop of something creamy on top, and you've got a dessert that fits neatly into a gluten free spread without missing a beat.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the cranberries, apple pieces, 1/3 cup maple syrup, 1 tsp cinnamon, vanilla extract, and arrowroot starch. Stir until the fruit is evenly coated, then transfer to the prepared baking dish and spread into an even layer.
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