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Recipe blog #6 – Easy Apple Crisp with Organic Cranberries

Serves: 6-8

Filling:

3 organic Granny Smith apples, cored and finely chopped (keep the skins on)
2 cups fresh organic cranberries
1/2 cup raisins
1 teaspoon cinnamon
1 tablespoon freshly grated ginger
3 tablespoons dark brown sugar
1 cup chopped pecans

Place all of the ingredients in a large mixing bowl; use your hands to toss well. Set aside.

Topping:

1/4 cup Gluten Free flour (such as Bob’s Red Mill)
1/4 cup extra virgin coconut oil, plus more for greasing the baking dish (such as Barlean’s)
1/4 cup ground flaxseeds (such as Barlean’s)
1/2 cup old fashioned rolled oats (not instant!)
2 tablespoons raw honey

Place all of the ingredients in a large mixing bowl; use your hands and mix well. Set aside.

To Make the Apple Crisp:

Preheat oven to 375 degrees.
Lightly grease a 9-inch round pie dish with extra virgin coconut oil.
Spread the apple-cranberry filling in the prepared baking dish. Scatter the topping over the filling. Bake for 40-50 minutes, or until apples and cranberries are soft. When done, remove apple crisp from the oven and set aside to cool. Serve warm. Optional: Pour a little bit of amaretto or other liquor on top of the apple cranberry crisp before serving. Serve with a dollop of fresh whipped cream.