Cranberry Apple Crisp  

Made with Coconut Sugar

Yields: 6 servings

Prep Time: 30 mins

Total Time: 1.5 hours

Filling: 

• 1 pound of fresh cranberries 

• 3 large apples, cored and peeled,  sliced thinly 

• 1/2 cup of water

• Small piece of fresh grated ginger

• 9 tablespoons coconut sugar*

Topping: (combine all, except coconut flakes)

• 3-4 tablespoons coconut sugar*

• 1 cup rolled oats

• 4 tablespoons unsalted butter 

• 1/4 teaspoons salt

• 1/8 teaspoons nutmeg 

• 1/2 cups walnuts 

• 1/4 cup coconut flakes

• 1/2 teaspoons cinnamon 

Directions:

1. Boil sugar and water for 1 minute. Add cranberries,  boil for 2 minutes. 

2. Turn the heat off. Add sliced apples and mix very well. Put the mixture in the baking dish. Add topping and spread it evenly. Sprinkle with coconut flakes on top. 

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3. Bake in a preheated oven 375 degrees for 60 minutes until the crisp becomes golden brown. Do not burn it.

4. Serve with regular or dairy-free coconut ice cream. 

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* Coconut sugar can be replaced by regular sugar. 

​Coconut sugar has a lower glycemic index than regular sugar, meaning it doesn't spike blood glucose and insulin like table sugar does.