Apple-Cranberry Crisp

This is an adaptation of this recipe.

I've been "eating clean" since October 1. For me, that means a "mostly" paleo diet, all natural, cooked from scratch, lots of raw stuff. With the holidays coming, I'm getting nervous about sticking to it. realistically, I don't expect to stick to it 100% and I don't want to even try. Life is short, and food is good! But, I do want to stay as healthy as possible. I've discovered that too much sugar makes me feel like crap. In the past I've had a hard time getting started again after the holidays are over, and I don't want that to happen. So I'm planning our Holiday menus and trying to figure out how I can take those recipes I can't do without and make them healthier.

Here is my first effort. You can compare it to the original at the above link if you like. This dish received rave reviews from the family today.

Apple-Cranberry Crisp 

1 cup almond flour or meal
1/2 cup quick oats
1 - 1/2 tsp cinnamon
1 tsp ginger
1/4 cup brown sugar
1/4 cup sugar or substitute - I used Monkfruit in the Raw
pinch of sea salt

1 stick butter, softened

Combine dry ingredients until well combined. Cut in butter until it resembles coarse crumbs; set aside.

2 pounds apples (about 6 medium)
1 cup fresh or frozen cranberries
1 Tbsp. sugar or equivalent sweetener

Peel, core and slice fruit (I leave the peel on). Place in a 9x13 baking dish. Sprinkle with 1 Tbsp sweetener. Sprinkle with topping.

Bake for 45 minutes at 350 degrees.

Serve with ice cream or lightly sweetened whipped cream, if desired.

You could lower the carb count by eliminating the oats (replace with almond flour or flax meal) and replacing the brown sugar with sweetener. I decided they add to the authentic taste without too much "cheat". Since I am trying to compromise, that works for me.