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Apple Cranberry Crisp Recipe- gluten free, vegan

With Hurricane Sandy hitting NYC, we have closed our office today. What better way to spend part of the day then baking and working on new products for purely elizabeth.  This was a simple, easy crisp that turned out fantastic.



3 apples (I used gala), peeled and chopped

1 cup cranberries (fresh or frozen)

1 tbsp cinnamon

1 lemon, juiced

1/2 cup coconut sugar


1 cup gluten free rolled oats

3 tbsp coconut oil

3 tbsp purely elizabeth pancake mix (or other gf mix)

1 tbsp cinnamon

1/2 cup coconut sugar


  1. Preheat the oven to 350°. In a bowl, combine the oats, oil, flour, cinnamon and sugar.  Use your hands to mix until the topping is crumbly. Set aside.
  2. In a large bowl, toss the apples and cranberries with the sugar, lemon juice, and cinnamon, then spread in the baking dish. Sprinkle on the topping and cover with aluminum foil. Bake for 1 hour, or until the topping is golden and the filling is bubbling.
  3. Let cool for 20 minutes, then serve with coconut based ice cream or yogurt.

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