Cranberry Apple Crisp

This is a simple dessert with a tart fruit flavor thanks to the Granny Smith apples and the cranberries. It is extra good when served warm with a scoop of non-dairy ice cream. I enjoyed mine with Tempt.

Filling:
• 5-6 large Granny Smith apples
• 1 bag cranberries
• 1 c sugar
• 3 tbsp Just Cranberry juice
• 1 tbsp lemon juice
• 3 heaping tbsp cornstarch

Topping:
• ¾ c gluten-free oats
• ¾ c brown sugar
• 1 tsp cinnamon
• ¾ c sorghum flour
• 1 tsp xantham gum
• ½ tsp salt
• ½ c vegan margarine
• *Pecans or walnuts optional

1. Pulse cranberries in food processor until texture is as desired, place in large bowl and stir in sugar.

2. Slice apples thinly by hand or with food processor. (Peel first if you’d like.)

3. Stir apples in with cranberries and sugar. Add cranberry, lemon juice, and cornstarch. Stir well to make sure there are no remaining lumps from the cornstarch.

4. Let cran-apple mixture sit and prepare topping.

5. Mix dry ingredients (everything besides margarine) in separate bowl.

6. Cut dry ingredients into margarine with pastry cutter or two knives or in a food processor until there aren't anymore large chunks of butter and the mixture is crumbly.

7. Pour cran-apple mixture into a 9x13in pan and spread crumbles of topping evenly across apples.

8. Bake at 375° for 45 minutes or until topping begins to brown and look crispy.