This cranberry pecan apple crumble recipe is the perfect healthier holiday dessert!
This delicious dessert is a perfect way to enjoy the flavors of the season, and it’s topped with a crunchy toasted pecan & cranberry topping that will go great with ice cream when served à la mode. It makes a tempting, lovely, and not-too-unhealthy holiday dessert, and will leave your kitchen smelling amazing!
Serve this up at a holiday party or pot-luck, and you won’t have any leftovers – that’s for sure! (For a vegan or dairy-free dessert, just leave off the ice cream, or substitute a dairy-free version.)
Preheat oven to 400 degrees F, and coat a large non-reactive oven-safe skillet with cooking spray (or butter).
Make the filling
In a large bowl, add apples, coconut sugar, and maple syrup; stir. Sprinkle in tapioca, cinnamon, ginger, salt, and lemon juice; stir until fully combined.
Make the topping
In another bowl, toss together granola, almond flour, and coconut oil; stir until well blended. (If using regular coconut oil, you may need to melt it first.) Assemble the crisp
Spread apples evenly on the bottom of the skillet; sprinkle with topping. Bake for 35 to 40 minutes, or until apples are tender and topping is golden brown. Let sit 10 minutes before serving with ice cream or fresh whipped cream.