Apple Cranberry Pomegranate Crisps with Brown Sugar Teff Streusel from Alternative Baker

These Apple Cranberry Pomegranate Crisps with Brown Sugar are packed with fruit and great for an easy and delicious dessert you can go back for.

I’m really excited about this post today, although it is very overdue! My friend Alanna has written a cookbook, and I’m excited to share one of the recipes with you! If you’re not familiar with her, she runs The Bojon Gourmet blog, and has the most amazing photography I’ve ever seen! I first discovered her site soon after I started blogging. I remember finding it through Foodgawker, and spending about an hour just staring at all her beautiful photographs. She also has an orange cat she likes to take pictures of, so I automatically knew she was a good person 🙂

Alanna’s book is titled Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours. I’m so impressed with this cookbook because I can barely get some gluten-free baked goods to come out using pre-mixed gluten-free flour, let alone come up with numerous flour combinations myself to make as many delicious desserts as she does.

Today, I’m sharing Alanna’s Apple Cranberry Pomegranate Crisps with Brown Sugar Teff Streusel. I feel like they’re perfect for this time of year because even if you’re trying to eat a little healthier in the new year, these are packed with fruit and you can feel good about eating them.

I love a good apple crisp, and these ones are made extra good by adding in some tart cranberries and pomegranate. The teff flour is slightly earthy in taste and lends the crisp a really nice flavor. I also love that Alanna baked these in mason jars because I’m a slight mason jar addict! If you don’t have mason jars or prefer to cook a large crisp, you’re certainly welcome to bake it in a large pan instead.

Alanna’s Apple Cranberry Pomegranate Teff Streusel Recipe Ingredients

How To Make This Apple Cranberry Gluten-Free Streusel

1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. To make the filling, peel the apples, cut the flesh off the core and cut into 1/2-inch chunks. You should have about 3 cups.
3. In a large bowl, toss together the apple chunks, chopped cranberries, pomegranate arils, sugar, lemon juice and cornstarch until evenly combined. Pack the mixture into 6-8 small 4-ounce heatproof jars (such as canning jars), filling the jars to the top. Use your hands to really pack the fruit down; it will reduce as it cooks.
4. Place the jars on a rimmed baking sheet and cover loosely with a piece of foil. Bake until the fruit is bubbling vigorously, 25-35 minutes. Remove from the oven and uncover.
5. To make the streusel, in a medium-sized bowl, stir together the teff, sweet rice, and tapioca flours with the oats, brown sugar, salt, and cinnamon. Add the butter pieces and rub them into the flour mixture with your fingertips until the butter is blended in and the mixture forms large clumps.
6. When the fruit has cooked, divide the streusel evenly among the ramekins, pinching some of it into chunks the size of hazelnuts and leaving the rest loose-don’t pack it down. Bake the crisps until the streusel is golden, 18-22 more minutes.
7. Let the crisps cool slightly, then serve warm, topped with scoops of vanilla ice cream, if desired. They are best shortly after baking when the streusel is crisp, but will keep at room temperature for up to a day, or chilled for up to 3 days. Reheat in a 350-degree oven before serving.

Alternative Baker

Alternative Baker is the perfect cookbook for those interested in exploring new types of gluten-free flour or for those who want to enjoy delicious desserts that utilize alternative flours. Alanna is a recovering pastry chef (as she puts it 🙂 ), and this book is filled with all kinds of cakes, pies, tarts, puddings, cookies, and more!  

Some of my favorite recipes from the book are Sweet Potato Bourbon Cheesecake Bites with Mesquite-Pecan Crust, Rosy Rhubarb Roulade Cake, Cashew Lime Blondies, and Buckwheat Bergamot Double Chocolate Cookies. To name just a few!

Have a question about this recipe? Ask me in the comments, I’ll get back to you ASAP.

Looking For More Delicious Gluten-Free Desserts?

Baked Gluten-Free Pumpkin Donuts

Healthier Chocolate Cupcakes with Raspberries (Gluten-Free, Vegan, Refined Sugar-Free)

Chocolate Coconut Cupcakes with Chocolate Whipped Cream (Gluten-Free, Vegan)

Easy Vegan Caramel Sauce with Tahini and Maple Syrup

Healthy Pumpkin Pie Baked Oatmeal Cups

Apple Cranberry Pomegranate Crisps with Brown Sugar Teff Streusel from Alternative Baker

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• Yield: 6-8 1x

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Ingredients

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Filling:

• 1 lb tart baking apples, such as Granny Smith (about 3 large)
• 1/2 cup coarsely chopped fresh or frozen cranberries
• 1/2 cup fresh or frozen pomegranate arils
• 2 tbsp granulated cane sugar
• 1 tbsp fresh lemon juice
• 1 tsp corn starch

Streusel:

• 1/4 cup teff flour
• 2 tbsp sweet white rice flour
• 1 tbsp tapioca flour
• 1/2 cup GF old-fashioned rolled oats
• 1/4 cup packed brown sugar
• 1/2 teaspoon fine sea salt
• 1/4 ts ground cinnamon
• 4 tbsp cold, unsalted butter, cut into small pieces

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Instructions

1. Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit.
2. To make the filling, peel the apples, cut the flesh off the core and cut into 1/2-inch chunks. You should have about 3 cups.
3. In a large bowl, toss together the apple chunks, chopped cranberries, pomegranate arils, sugar, lemon juice and cornstarch until evenly combined. Pack the mixture into 6-8 small 4-ounce heatproof jars (such as canning jars), filling the jars to the top. Use your hands to really pack the fruit down; it will reduce as it cooks.
4. Place the jars on a rimmed baking sheet and cover loosely with a piece of foil. Bake until the fruit is bubbling vigorously, 25-35 minutes. Remove from the oven and uncover.
5. To make the streusel, in a medium-sized bowl, stir together the teff, sweet rice and tapioca flours with the oats, brown sugar, salt and cinnamon. Add the butter pieces and rub them into the flour mixture with your fingertips until the butter is blended in and the mixture forms large clumps.
6. Wen the fruit has cooked, divide the streusel evenly among the ramekins, pinching some of it into chunks the size of hazelnuts and leaving the rest loose-don’t pack it down. Bake the crisps until the streusel is golden, 18-22 more minutes.
7. Let the crisps cool slightly, then serve warm topped with scoops of vanilla ice cream, if desired. They are best shortly after baking when the streusel is crisp, but will keep at room temperature for up to a day, or chilled for up to 3 days. Reheat in a 350 degree oven before serving.

• Category: Dessert, Gluten Free, Vegan