Name: Vegan & Paleo Apple Cranberry Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 5 cups chopped apples (e.g., Granny Smith or Honeycrisp); 1 ½ cups fresh or frozen cranberries; Zest and juice of 1 orange; ⅓ cup coconut sugar; 1 tbsp arrowroot starch (or tapioca starch); 1 tsp ground cinnamon; ¾ cup chopped pecans; ¾ cup almond flour; ¼ cup melted coconut oil (or ghee); 3 tbsp maple syrup; Pinch of sea salt

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This vegan and paleo apple cranberry crisp is a simple yet show-stopping dessert that’s perfect for the holidays. With a tart-sweet fruit base and a buttery pecan-almond topping, it’s grain-free, gluten-free, dairy-free, and egg-free. I love how the cranberries give it a bright festive color, and the contrast between the gooey fruit and crispy topping is just irresistible.

Why You’ll Love This Recipe

I made this crisp when I was trying to use up some apples, and adding cranberries turned out to be a delicious twist. It’s naturally sweetened, bursting with seasonal fruit, and feels indulgent while staying healthy. Whether I’m hosting a holiday dinner or just craving a cozy treat, this crisp always hits the spot. It’s also super easy to make, and I don’t need any fancy tools or skills to pull it off. Vegan & Paleo Apple Cranberry Crisp

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apples – I go for tart and crisp varieties like Granny Smith or Honeycrisp.
Cranberries – Fresh or frozen both work well, and I don’t bother defrosting if frozen.
Orange – I use both the zest and juice to brighten the flavor.
Coconut sugar – Adds a deep, caramel-like sweetness.
Arrowroot starch – Thickens the filling; tapioca starch works too.
Cinnamon – Gives the filling a warm spice.
Pecans – I like the crunch they add to the topping.
Almond flour – Keeps the topping grain-free.
Coconut oil – Makes the topping crisp up; I use ghee sometimes for a buttery flavor.
Maple syrup – Natural sweetener that blends beautifully with the fruit.
Sea salt – A pinch enhances all the flavors.

Directions

I start by preheating the oven to 375°F (190°C).
In a 9×9-inch baking dish, I mix chopped apples, cranberries, orange zest and juice, coconut sugar, arrowroot starch, and cinnamon until everything is well coated. Then I spread it into an even layer.
In another bowl, I stir together the pecans, almond flour, coconut oil, maple syrup, and sea salt to make the crisp topping.
I sprinkle the topping evenly over the fruit mixture.
I bake the crisp for 40–45 minutes, until the filling is soft and bubbling and the topping is golden brown and crunchy.

I usually let it cool for a few minutes before serving—it’s amazing with a scoop of dairy-free vanilla ice cream or coconut whipped cream.

Servings and Timing

This recipe serves about 6–8 people.
Prep time: 15 minutes
Cook time: 40–45 minutes
Total time: About 1 hour

Variations

I sometimes use walnuts instead of pecans for a different nutty flavor.
For a sweeter twist, I mix in a chopped pear with the apples.
If I want to keep it nut-free, I substitute sunflower seed flour and skip the nuts in the topping.
A splash of vanilla extract in the filling adds a nice depth.
I’ve also made this with a dash of nutmeg or cloves for extra holiday warmth.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days.
To reheat, I warm individual servings in the microwave for 30–60 seconds, or I reheat the whole dish in a 325°F oven for about 15 minutes until warmed through and the topping crisps up again.

FAQs

What are the best apples to use for this crisp?

I like using tart and firm apples like Granny Smith, Honeycrisp, or Pink Lady because they hold their shape well and balance the sweetness of the dish.

Can I make this ahead of time?

Yes, I often prep the fruit and topping separately, store them in the fridge, and assemble and bake right before serving. I can also bake it fully and reheat just before guests arrive.

Can I use frozen cranberries?

Absolutely. I use them straight from the freezer without thawing. They bake up perfectly and add a juicy tartness to the crisp.

What can I use instead of arrowroot starch?

Tapioca starch or even cornstarch (if I’m not strict paleo) will work just as well to thicken the filling.

Is this recipe freezer-friendly?

Yes, I can freeze the baked crisp in an airtight container. When I’m ready to enjoy it again, I reheat it in the oven at 350°F until warm and bubbly.

Conclusion

This vegan and paleo apple cranberry crisp is one of my favorite ways to celebrate fall flavors. It’s simple to make, full of wholesome ingredients, and so satisfying. I love serving it warm with a scoop of dairy-free ice cream—it’s pure comfort in a bowl. Whether it’s for a holiday gathering or a casual weeknight dessert, this crisp never disappoints.