I am so excited to share this recipe! I grew up eating a dessert my aunt made called Cranberry Crunch. It’s always been my favorite dessert. In fact, I love it so much I always have it on my birthday instead of a cake. I don’t like overly sweet treats, so the tartness of the cranberries is just perfect. We also always served it on Thanksgiving. So, this year I decided to revamp the recipe so we could enjoy it again. Between two of my 4 children and me, we have allergies to 9 foods- and the original recipe calls for several of them. After I whipped up the first tester pan I texted my sister and told her this version is (in our opinion) better than the original! It’s also a lot more nourishing. So much, in fact, I’ve let my kids have some for breakfast. We’ve made this 3 times since Thanksgiving and we plan to have it again on Christmas Day. I hope you’ll love it as much as we do!
Ingredients
- 2 bags of fresh organic cranberries (roughly 1.5 pounds)
- organic honey, to taste (roughly 1/4 cup)
- 2 cups gluten-free rolled oats
- 2 tablespoons organic coconut flour
- 1/3 cup organic coconut sugar
- 1 cup organic extra virgin coconut oil
Instructions
- In a small saucepan over medium low heat, warm cranberries until they begin to burst and release juice. Once they are soft and have a reached a texture you like (I like to leave mine with a whole berry here and there for texture and bite), stir in honey. I use 1/4 cup. Add more if you want a sweeter crisp, less if you like an extra tart crisp.
- In a separate bowl, combine dry ingredients and stir. Using a pantry blender or a fork or your fingers mix in coconut oil until you reach a consistency like wet sand with no lumps larger than peas.
- Press half of the crisp into the bottom of an 8x8 glass baking dish. Pour cranberry filling over the crisp, then top with remaining crisp.
- Bake at 350 for 45 minutes. Allow to cool completely before serving.
- Serves 1, ahem.
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