Cranberry & Cider Honeycrisp Apple Crisp

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Cranberry Cider Apple CrispA New Way to Make Apple Crisp: Honeycrisp Apple Crisp
with Apple Cider Reduction & Fresh Cranberries {gluten free}

Back in 1998, I was inspired by a chef who graduated from the London Cordon Bleu to create the traditional version of my Cranberry Apple Crisp. The chef did not use cranberries, so I added them. Sometimes, I even add dried cranberries. My all-season recipe uses Granny Smith and Golden Delicious apples—a good pairing for flavor and texture.

However, for this special autumn version, I like to use Honeycrisp apples because they are in season and have the tartness required for an exceptional apple crisp. For the amount of topping in the chef’s recipe, I thought another apple was required. So, I added one along with a little more sugar and increased the baking time just a bit. I also added a little salt and nuts were added to the oatmeal streusel topping—the nuts being a request from The Big Lug.

I like to prepare the topping first and keep it chilled until the apples are ready. If the apples are prepared first and sit too long, they become too soft in the lemon juice and too limp after baking. Also, if the apples sit out too long, macerating, they become far too juicy and a watery apple crisp is the end result. This is also why I add the apple cider reduction just before stirring in the sugar, thickener and spice mixture. If the topping sits out too long while preparing the apples, the butter gets too soft. I think these preparations are simple and improved the crisp overall.

Meanwhile, this gluten-free version of my recipe not only measures up to the original, it is just as scrumptious! I hope you will try making this gluten-free version of my Cranberry & Cider Apple Crisp with Oatmeal Nut Streusel Topping this holiday season!

Cranberry & Cider Apple Crisp {gluten free}

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 35 minutes

Yield: Makes 8 servings.

Cranberry & Cider Apple Crisp {gluten free}

What makes our Cranberry Apple Crisp wicked good? First, we use Honeycrisp apples which taste like "apple cider apples". Also, an apple cider reduction is added to the filling to enhance the natural apple flavor for an exquisite taste sensation. You will never go back to just using lemon juice!


  • For Apple Cider Reduction
  • 1½ cups apple cider
  • For the Streusel Topping
  • 1½ cups (150 grams) certified gluten-free old-fashioned rolled oats, such as Bob’s Red Mill®
  • ½ cup (100 grams) firmly packed organic light brown cane sugar
  • ¼ cup (50 grams) organic granulated cane sugar
  • ¼ cup (34 grams) brown rice flour
  • 1 tablespoon (10 grams) sweet white rice flour
  • 1 tablespoon (10 grams) potato starch
  • 1 tablespoon (8 grams) sorghum flour
  • 1 teaspoon (about 3 grams) ground cinnamon
  • ⅛ teaspoon (about .1 grams) freshly grated nutmeg
  • ½ teaspoon (4 grams) kosher salt
  • ½ cup (1 stick at 113.5 grams) unsalted butter, cut into small bits
  • ¾ cup (90 grams) coarsely chopped pecans or walnuts
  • For the Filling
  • 3 pounds (about 4 large or 5 medium) Honeycrisp apples, peeled, quartered, cored & chopped into pineapple size chunks
  • 2 cups (227 grams or 8 ounces) fresh cranberries, rinsed & dried
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup (100 grams) organic granulated cane sugar
  • 2 tablespoon (16 grams) arrowroot starch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ cup apple cider reduction


Prepare the Apple Cider Reduction: In a heavy saucepan over medium-high heat, boil apple cider until reduced to ¼ cup, about 15 to 20 minutes. Cool. (Cider reduction can be prepared two days ahead. Cover and chill.)

Meanwhile, position rack in lower third of oven and preheat to 375º F. Butter a 2½ to 3 quart baking dish. I use my 2.8 quart Revol oval baker.

Prepare the Streusel Topping: In a large mixing bowl, combine oats, sugars, flours, spices and salt. Add butter and toss to coat with flour mixture. Using a pastry blender, cut in butter until mixture resembles very coarse crumbs. Finish blending with fingers until mixture holds together in clumps. Toss in nuts. Cover; place bowl in refrigerator while preparing filling.

Prepare the Filling: Place apples and cranberries in a very large mixing bowl; toss with lemon juice. In a small prep bowl or cup, combine sugar, arrowroot and spices. Add cider to apples and cranberries; toss well to coat fruit. Sprinkle sugar and spice mixture over fruit and toss well. Spoon fruit mixture into prepared plate mounding apples in the center. Carefully pour chilled topping over apples by the handful in an even layer all around.

Bake until juices are bubbling, the apples are fork tender and the topping is golden brown, about 50 minutes. To prevent topping from browning excessively, cover with aluminum foil after 30 minutes of baking. Cool on wire rack. Serve warm with ice cream, frozen yogurt or fresh whipped cream. Store leftovers covered in refrigerator.

Recipe Notes


Make Ahead Tips: Cider reduction can be prepared two days ahead. Cover and chill. Topping can be prepared 1 day ahead.

To Prepare Traditional Apple Crisp: For the streusel topping, replace all gluten free flours with ½ cup (63 grams) regular wheat all-purpose flour using dip and sweep method for measuring.

Leftovers can be warmed easily in microwave oven.

Recipe Source:

Cranberry Cider Apple Crisp 3




About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

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