Red Meat Allergy Friendly Cinnamon-Walnut Cranberry Oat Crisp
Total time1 hr 5 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
6 servings
For the filling
- 3 cups fresh or frozen cranberries
- 2 medium apples, peeled, cored, and cut into ½-inch pieces
- ⅓ cup pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 tbsp arrowroot starch
For the topping
- 1 ½ cups old-fashioned rolled oats
- 1 cup raw walnuts, roughly chopped
- ¼ cup almond flour
- 1 ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 3 tbsp pure maple syrup
- 3 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
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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