4 medium to large baking apples (about 2 lbs), peeled, cored, and sliced

1 tablespoon lemon juice

1 cup fresh or frozen cranberries

1 tablespoon arrowroot flour

1 teaspoon cinnamon

Pinch of salt

2 tablespoons honey or maple syrup

1 ¼ cups (122 g) almond flour

⅓ cup walnuts, finely chopped

½ teaspoon cinnamon

Pinch of fine sea salt

½ teaspoon vanilla extract

2 tablespoons honey or maple syrup

2 tablespoons coconut oil or grass-fed butter, at room temperature

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Preheat oven to 350°F (175°C). Lightly grease an 8-inch baking dish.
In a large bowl, combine apples, lemon juice, cranberries, arrowroot flour, cinnamon, salt, and honey/maple syrup. Mix until evenly coated. Transfer mixture to the baking dish.
In another bowl, mix almond flour, walnuts, cinnamon, and salt. Add vanilla, honey/maple syrup, and coconut oil or butter. Stir until crumbly.
Sprinkle the topping evenly over the fruit mixture.
Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling.
Let cool slightly before serving. Enjoy warm on its own or with vanilla ice cream.

Substitute pears for apples for a pear-cranberry crisp.

Add orange zest or juice for a citrusy twist.

Use pecans instead of walnuts for a different flavor.

For a vegan option, use coconut oil or dairy-free butter.

Store leftovers in the fridge for up to 4 days.

Freeze baked crisp for up to 3 months and reheat in the oven.