Description
I love tart things, so cranberries are something I stock up on for the freezer over the holidays. This simple cranberry crisp recipe is a delicious way to use them! If you don’t love alternative flour baked goods, crisps are a great choice. This recipe is refined sugar free, but I did add honey this time because sometimes I want a crisp that’s actually crispy – a phenomenon hard to achieve with my usual Super Sweet or Gentle Sweet. So I’m marking this recipe as not THM friendly, although kids and people at goal weight can use honey in moderation as part of a XO.
If you want THM friendly options, this Cranberry, Apple & Pear Crisp is a THM E, and this Rhubarb Crisp is a XO.
Don’t forget to sweeten to taste, of course. This amount was good for me, but as you know by now I don’t like as much sweetener as some people! And cranberries are just plumb tart! THM Gentle Sweet, and of course honey, are heavy hitting sweeteners so that helps.
Ingredients
Bottom layer:
- 12 ounce package fresh cranberries (frozen would work too, but thaw them first)
- 1/2 cup water
- 1/4 cup THM Gentle Sweet
- 1/4 cup honey
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- Dash of almond extract (optional)
- Pinch of salt
Topping:
- 2 cups quick oats
- 6 tablespoons salted butter (melted)
- 1/4 cup THM Gentle Sweet
- 1/4 cup honey
- Dash of cinnamon
Instructions
Pour the cranberries into a greased 8×8 pan. Whisk the rest of the bottom layer ingredients together and pour over the cranberries; stir to coat.
Combine the topping ingredients with a fork. Spread evenly over the cranberry layer and press it in a bit.
Bake at 350* for 35 minutes or until the cranberries are completely soft and jammy and the top is caramelized but not burnt. I love this crisp warm with sugar free whipped cream or ice cream! (This helps balance out the tartness of the cranberries.)
Notes
Not into cranberries (or can’t find them)? Try raspberries! I haven’t tested this and I know they’ll probably be more wet, but the chia seeds should help thicken up the bottom layer.
