Coconut Cranberry Apple Crisp Food

CRANBERRY-APPLE CRISP

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the topping: Mix the flour, oats and brown sugar together until well combined.
• Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
• To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
• Add in the 7 tablespoons cold butter pieces and toss to combine.
• Transfer to prepared baking dish.
• Crumble the topping over fruit.
• Bake for about 1 hour, or until apples are desired tenderness.
• Cool slightly and serve with ice cream.
• **NOTE** if you find that the topping is over-browning, then cover with foil.

COCONUT-CRANBERRY APPLE CRISP

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.

KETO APPLE CRANBERRY COBBLER

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.

HOLIDAY PEAR, APPLE, CRANBERRY CRISP

Steps:

• In a medium bowl , combine fruit with 1 1/2 tablespoons maple syrup, 1/4 tsp cinnamon.
• Next, make the topping. In a small bowl, combine honey/maple syrup with the melted coconut oil by whisking until smooth. Tip - if your maple syrup is cold, leave it out for a bit before combining, otherwise your coconut oil will solidify.
• In a medium bowl, mix oats, almond flour, cinnamon and salt together. Then pour the maple syrup/honey/coconut oil into the oat mixture and combine.
• Use an instant pot safe bowl, like my favorite casserole dish, or instant pot safe ramekins, layer your crisp together by first adding in fruit, then spooning the crisp topping over the fruit mixture.
• Add one cup of water to the steel insert of the Instant Pot, then place trivet insert (or sling) in the bottom. Cover casserole dish with foil, then lay on top of trivet. If you are using the ramekins, you can stack them on top of each other! Set IP for 7 minutes on manual/pressure cook.
• After cook time, do a quick release.
• In the meantime, preheat oven to broil.. When it's safe to remove the dish from the Instant Pot, place it under the broiler for a few minutes, or until the topping begins to crisp. Watch them carefully, and remove just as the crisp topping starts to brown.
• Let the Crisp sit and rest for around ten minutes before eating. Enjoy by itself or with coconut cream!
• Preheat oven to 350.
• Follow steps 1-4. Then cover crisp with foil and bake in the oven for 40 minutes or until the fruit is bubbly. Remove foil and let the topping crisp up. You can broil for a few minutes to get it even crispier.
• Let the Crisp sit and cool for around ten minutes before eating.

CRANBERRY, APPLE, AND PEAR CRISP

Steps:

• Preheat the oven to 375 degrees. Grease a medium baking pan.
• Make the filling: In a medium bowl, combine the filling ingredients. Transfer the mixture to the casserole pan.
• Make the topping: In a large bowl, combine the all of the topping ingredients. Use a pastry cutter or your hands to combine the coconut oil (or butter, if using) into the ingredients.
• Pour the topping over the filling.
• Bake in the preheated oven for 45 minutes, until it is starting to bubble. Allow to sit for a few times before serving. Enjoy!