Thursday, December 18, 2014

Almond Cranberry Apple Crisp
















Greetings and Happy December Honeyville fans! I’m so happy to be back today doing another guest post and sharing another recipe with you.

I can’t believe that Christmas is next week already. For today’s guest post, I’m sharing a dessert recipe that’s not only delicious, but it contains one of my most favorite festive foods to bake with this time of year…cranberries! I’m sharing my recipe for Cranberry Apple Crisp. It’s wheat, grain and gluten free and contains no added sugar.

This crisp can be served warm or cold, whichever you prefer. I love eating it warm, topped with a dollop of whipped cream or sugar free vanilla ice cream. Most fruit crisps contain quite a bit of sugar and since I’m both grain free and “no added sugar”, I don’t use any. The only sweetener used in the filling was that contained in my Cranberry Orange Sauce, which is sweetened with Swerve granular sweetener. This crisp is absolutely delicious; I actually prefer a fruit crisp over pie. This recipe is so easy to make and it’s a great way to use up any leftover fresh or whole berry cranberry sauce.

The filling consists of only 2 ingredients; apples and cranberry sauce. The topping is rich, buttery and delicious. It consists predominantly of Honeyville’s blanched almond flour, a bit of cinnamon, Swerve, and pinch of salt that is cut in with the butter and then mixed with walnuts. This recipe doesn’t require a lot of ingredients and it’s so very easy to make; a plus during the busy holiday season.












You can serve this fruit crisp family style in bowls topped with ice cream or in fancy martini glasses for an elegant presentation as part of your holiday meal when entertaining guests. Regardless of how you serve it, you’re going to love it. Only 2 apples are used in this family-sized Cranberry Apple Crisp.

You won’t believe how good this crisp’s topping is, consisting mostly of Honeyville’s blanched almond flour. Whether or not you are grain free and “no added sugar” like I am, you won’t miss the regular sugar laden version. It is that good. If you prefer your crisps sweeter, simply add a bit of sweetener to the filling mixture; I found it sweet enough as is. I used one tart Granny Smith apple and one sweeter Honeycrisp apple in my filling. Along with the cranberry sauce, it provided the perfect combination of sweet-tart flavor that I love, not to mention the delicious buttery crumbly topping. I hope you enjoy my recipe for Cranberry Apple Crisp.

I’d like to end this post by wishing all a very Merry Christmas, Happy Holidays, and Happy New Year. I hope you are blessed with the love of friends and family as well as good health and happiness in the coming year.  As I count my many blessings this year, I include each and every one of you, many of whom have been following me on this journey for over 2 years now. I also include Honeyville as one of my blessings for helping make my 2-1/2 year wheat, grain and gluten-free journey more enjoyable. Thanks to all of you for having faith in me and my recipes and trusting me enough to prepare and serve my recipe creations to the most important people in your life…your family. Blessings to all.

If you’d like to find more grain free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks!


Cranberry Apple Crisp

Serves 8












Ingredients:
1 large Granny Smith apple, cored and sliced into 1/4-inch slices
1 large Honeycrisp apple (or other sweet crisp apple), cored and sliced into 1/4-inch slices
1-1/2 cups no added sugar Cranberry Orange Sauce (or whole berry cranberry sauce)
1 cup Honeyville Blanched Almond Flour
1/3 cup Swerve sweetener (or other granular sweetener equivalent to 1/3 cup sugar)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons diced chilled butter, plus extra to grease baking dish
3/4 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F.  Grease a 2-1/2 quart oblong or rectangular casserole or baking dish.

In a medium bowl, combine sliced apples and cranberry sauce. Transfer to greased baking dish.

In a separate bowl, whisk almond flour, granular sweetener, cinnamon and salt together. Add diced chilled butter and cut in with a pastry/dough cutter until mixture is crumbly. Stir in chopped walnuts. Sprinkle evenly over apple mixture. Bake until apples are tender and topping is golden brown, about 40 to 45 minutes. The topping crisps up as it cools. Serve warm topped with sugar free vanilla ice cream if desired.















*Notes: If preferred, apples may be peeled. Slice apples more thinly if you prefer them more tender and soft. A food processor can be used instead of a pastry/dough cutter to cut the butter into the topping mixture by briefly pulsing the ingredients together just until crumbly.












*Nutrition Information: Each serving contains approximately 6.5 net grams carbohydrates (total carbohydrates minus fiber) and 4 grams sugar.

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