Cranberry Apple Crisp

Cranberries make their debut in the fall and typically show up someplace on the Thanksgiving menu.  One cup of cranberries contains only 40 calories, but adds a bright hit of flavor to all sorts of dishes AND are packs a nutritional punch.  They are a good source of vitamins C and K as well as a variety of minerals.  Cranberries are also rich in phuytonutrients, which are essential for all-round wellness and may even offer protection from tooth cavities.  They are delicious baked into breads, cookies and pies as well as tossed into salads or over your breakfast cereal.  This recipe combines crisp, farm fresh apples with tart cranberries to create a delicious dish that is sure to be a hit on Thanksgiving (or any day!).

Apple Cranberry Crisp

5-6 baking apples (such as Fuji), peeled and diced into 1/2-inch pieces

1 cup fresh cranberries

1/3 cup pure maple syrup

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 tablespoon whole wheat pastry flour

Topping:
1/2 cup whole wheat pastry flour
1/3 cup old-fashioned rolled oats (not instant)
1/4 cup brown sugar
1/4 teaspoon cinnamon
Pinch of kosher salt

1/4 cup chopped walnuts or almonds

2 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons coconut oil

Preheat oven to 375 degrees F.  Coat a 9-inch round pie pan with coconut oil.

Combine all of the filling ingredients and toss well.  Place in the pan, cover with foil and bake for 25-30 minutes, until slightly tender.  Remove from the oven and stir.

To make the toping, mix flour, oats, brown sugar, cinnamon, salt and nuts in a medium bowl with a fork. Add butter and coconut oil and blend with a pastry blender or your fingertips.  Sprinkle the topping evenly over the fruit.  Put back into the oven and bake, uncovered, about 20 minutes until the fruit is fork tender and the topping is lightly browned.  Let cool for about 10-15 minutes before serving.