Ginger Apple-Cranberry Crisp

Kathleen Keating
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apple pie

Makes 8 servings

2 lbs baking apples (about 4 medium), like Granny Smith or Gala, peeled, cored and sliced into ¼-inch thick slices
¼ cup fresh cranberries
1¼ tsp granulated sugar substitute, divided
1 tsp grated fresh lemon zest
½ tsp grated fresh ginger, divided
1 Tbsp fresh lemon juice
1 cup all-purpose flour
1 cup quick-cooking oatmeal
¼ cup sliced almonds, toasted
½ tsp ground cinnamon
Cooking spray, as needed
⅓ cup vegan buttery sticks
Sugar-free ice cream or whipped topping, optional

Heat the oven to 350°F. Combine the sliced apples, cranberries, 1 tsp granulated sugar substitute, lemon zest, ¼ tsp grated ginger and lemon juice in a large bowl and toss to combine.

Combine the flour, oatmeal, almonds, cinnamon, remaining ¼ tsp sugar substitute and ¼ tsp grated ginger in a separate bowl.

Coat a 1½-quart baking dish with cooking spray. Place the apple mixture in the dish. If arranging the apples, alternate the Granny Smith and Gala apple slices. Sprinkle on oat topping. Melt the vegan spread in a saucepan over medium heat, then pour over the oat topping.

Bake until the topping is crisp, about 35 minutes. Top with sugar-free ice cream or whipped topping.

April 2013