Skillet Apple Cranberry Crisp
Ingredients:
- 1 cup 1 to 1 gluten-free baking flour
- 1 cup old-fashioned rolled oats
- 3/4 cup packed brown sugar, divided
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegan unsalted butter, cut into 1/2-inch pieces, divided
- 1/4 cup Ripple Dairy-Free Half & Half, divided
- 5 medium honey crisp apples, peeled, cored and cut into 1/2-inch slices
- 1 cup fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 2 tablespoons cornstarch
Directions:
1. Preheat oven to 350°F. Whisk the flour, oats, 1/2 cup brown sugar, cinnamon and salt
together in a medium bowl until combined. Add 6 tablespoons butter and 2 tablespoons Ripple Dairy-Free Half & Half and combine with a pastry blender or fork until coarse crumbs form.
2. In a 12-inch, deep cast-iron skillet, combine the apples, cranberries, cornstarch, remaining brown sugar and Ripple Dairy-Free Half & Half and toss to coat. Top the apples evenly with the remaining butter. Sprinkle with the oat mixture.
3. Bake until the top is golden-brown and the apples are tender and sauce is bubbling, about 50-60 minutes. Allow to cool 10-15 minutes before serving.
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