Coconut Cranberry Apple Crisp Recipes

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APPLE CRANBERRY CRISP



Apple Cranberry Crisp image

Easy apple cranberry crisp recipe (cranberry crumble), homemade with simple ingredients. Loaded with fresh cranberries, apples, crumble topping with oats.

Provided by Abeer Rizvi

Categories     Dessert

Time 1h

Number Of Ingredients 14

3 cups Apples (Peeled, Cored, Diced into 1.5 inch pieces, Any type of apples can be used)
2 cups Cranberries (Fresh)
3/4 cup Granulated sugar
2 tbsp Orange juice (Preferably freshly squeezed)
1 tsp Orange zest
1 tsp Vanilla extract
3 tbsp All-purpose flour
1 cup Quick oats
1/2 cup Old- fashioned oats
1/2 cup All-purpose flour
1/4 cup Walnuts (Or pecans, Chopped)
1/2 cup Butter (Unsalted, Melted, Or use coconut oil)
1/2 cup Brown sugar
1 tsp Vanilla extract

Steps:

  • In a large mixing bowl, add apples, fresh cranberries, granulated sugar, orange juice, orange zest, vanilla extract, flour. Mix to combine everything.
  • Spread this mixture in a greased baking dish (11x7).
  • In a separate mixing bowl, mix together the topping ingredients: quick oats, old- fashioned oats, flour, walnuts, butter, brown sugar, vanilla extract until crumbly. Do not add milk or water to thin it out.
  • Spread this topping over the cranberry apple mixture.
  • Bake at 350 degrees F for about 50 minutes or until top is golden brown and fruit juices and sugar is bubbling.
  • Serve warm with vanilla ice cream. Enjoy!

Nutrition Facts : Calories 386 kcal, Carbohydrate 61 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 107 mg, Fiber 4 g, Sugar 39 g, ServingSize 1 serving

COCONUT-CRANBERRY APPLE CRISP



Coconut-Cranberry Apple Crisp image

Geri Williamson, Fallbrook, California, picks apples right off her trees for this tasty fruit crisp. "It's one of my favorite recipes," she says.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 11

5 medium apples, peeled and sliced
1/2 cup fresh or frozen cranberries, halved
1/4 cup sugar
3/4 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon each ground cinnamon, nutmeg and ginger
1/2 cup cold butter
1/2 cup chopped nuts
1/4 cup sweetened shredded coconut
Vanilla ice cream

Steps:

  • In a large bowl, combine apples and cranberries. Add sugar; toss to coat. Transfer to a greased 11x7-in. baking dish., In a small bowl, combine the oats, brown sugar, flour and spices; cut in butter until crumbly. Stir in nuts and coconut; sprinkle over fruit., Bake at 375° for 30-35 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream.

Nutrition Facts : Calories 322 calories, Fat 18g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 129mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

KETO APPLE CRANBERRY COBBLER



Keto Apple Cranberry Cobbler image

This keto apple cranberry cobbler cleverly uses chayote squash instead of apples for a low carb keto friendly apple crisp substitute. The added cranberries give this classic dish a seasonal twist.

Provided by Hilda Solares

Categories     Low Carb Keto Desserts

Time 1h10m

Number Of Ingredients 20

4 chayote squash, cooked, peeled and sliced
1 cup of whole fresh or frozen cranberries
2 tablespoons of unsalted butter (cut into small pieces to dot the filling)
1/4 cup lemon juice
1/2 teaspoon of cream of tartar
3/4 granulated sugar substitute , Lakanto, classic or gold
2 tablespoons of cinnamon powder
1/2 teaspoon of ginger powder
1/4 of teaspoon of nutmeg
2 large eggs , room temperature
1 1/2 cups of finely milled almond flour
1/2 cup of coconut flour
1/4 cup of cold unsalted butter (sliced into small pieces)
1 teaspoon baking powder
3 tablespoons granulated sugar-substitute
1/4 teaspoon of sea salt
1/2 cup of sugar substitute confectioners sugar. (I use Lakanto powdered)
2-4 tablespoons of heavy whipping cream
1/2 teaspoon of vanilla extract
Pinch of sea salt

Steps:

  • Boil the whole chayote with enough water to cover them.
  • Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
  • Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
  • Place the cooled chayote into a medium-size bowl.
  • To the chayote add the cinnamon, ginger, nutmeg, spices or essential oils, 1/2 cup sugar substitute, cream of tartar, and lemon juice. Combine well.
  • At this time pre-heat the oven.
  • Next toss in the 1 cup of fresh or frozen cranberries and mix till fully incorporated.
  • In a baking dish 9X9 baking dish that has been greased well with butter add the chayote-cranberry filling.
  • Dot the filling with the 2 tablespoons of sliced butter.
  • Create the cobbler crust by combining the almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
  • Using a pastry cutter or by hand cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
  • Next, add the eggs and combine well but do not over mix. Set aside.
  • Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
  • Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
  • Serve warm or cold.
  • Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt. Start with two tablespoons of cream and add more if you need to thin the icing down.
  • Stir until well combined.
  • Drizzle on top of the warm cobbler.

Nutrition Facts : Calories 135 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 9.4 grams fat, Fiber 1.9 grams fiber, Protein 3.5 grams protein, SaturatedFat 3.1 grams saturated fat, ServingSize 1, Sodium 43 milligrams sodium, Sugar 0.6 grams sugar

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