When cranberries are abundant in the produce section of my local market during the holidays I try to remember to buy extra bags and just toss them in the freezer. This year I bought a few extra bags of organic cranberries which come in 8 ounce bags. This is a good time to start using them, after all I don't want to wait until they get freezer-burned. We are trying to cut back on our use of sugar so this turned out pretty tart but was still liked by my better half. You may want to add an additional bit of your favorite sweetener or serve with non-dairy ice cream.
Recipe for Cranberry Crisp
8 ounces frozen or fresh cranberries, picked through to remove any you wouldn't actually put into your own mouth
1 fresh crisp apple, diced into 1/2 inch cubes
1/4 cup orange juice
1/4 cup old fashioned oats
2 tablespoons each: chia seeds, chopped walnuts, flaxseed meal and date sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder (optional)
pinch of salt
Place first three ingredients into 9"x9" pyrex baking pan. Combine remaining ingredients to create the crumbly topping and spread evenly over the fruit. Cover with foil and bake for one hour at 350 degrees fahrenheit.
If this doesn't make you pucker up, I don't know what will.
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| Winter dessert of cranberry crisp |
Recipe for Cranberry Crisp
8 ounces frozen or fresh cranberries, picked through to remove any you wouldn't actually put into your own mouth
1 fresh crisp apple, diced into 1/2 inch cubes
1/4 cup orange juice
1/4 cup old fashioned oats
2 tablespoons each: chia seeds, chopped walnuts, flaxseed meal and date sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder (optional)
pinch of salt
Place first three ingredients into 9"x9" pyrex baking pan. Combine remaining ingredients to create the crumbly topping and spread evenly over the fruit. Cover with foil and bake for one hour at 350 degrees fahrenheit.
If this doesn't make you pucker up, I don't know what will.
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Plant-based Cranberry Crisp |
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