They say, “An apple a day keeps the doctor away,” so why not add beets to the mix for a superfood upgrade this holiday season? Introducing Apple Cranberry Beet Crisp—a wholesome, delicious, and perfectly portioned winter fruit dessert that will make your festive table shine.
This inspired by a beet dessert, celebrates the sweetness of baked apples and tart cranberries without relying on added sugars. Instead, it gets its natural sweetness and a healthful boost from superfood drink mix, Total Beets that has a pomegranate berry flavor (check the recipe for swaps). Beets are known for their heart-healthy and energy-enhancing benefits, making this a no-sugar fruit dessert that’s as good for your body as it is for your taste buds.
While there are no actual fresh beets in this recipe (I’m embarrassed to say as a fit foodie they aren’t my favorite), you can still add a bit to the fruit mixture, if desired. Just use less cranberry and/or apple, and add in the same amount of chopped beets.
The oat and walnut topping provides a nutty crunch, complementing the soft, juicy baked fruit. I’ve used pecans, but walnuts would be tasty too! The hardest part of making this recipe? Waiting for the crisp to finish baking while the heavenly aroma fills your kitchen!
These personal-sized desserts are perfect for holiday dinners, cozy gatherings, or even as a treat-yourself moment. I used colorful red ramekins with lids to capture the mood of the season. Enjoy them warm from the oven, or top with a dollop of whipped cream or creamy yogurt for an extra touch of indulgence.
With no added sugar and a nutrition profile that satisfies both cravings and health goals, this Apple Cranberry Crisp is a dessert you can feel good about eating.
These yummy, single-portion fruit desserts are a smart way to reduce sugar while reaping beet’s superfood benefits. An oat and walnut topping adds a complimentary texture to the sweet and juicy baked fruit. The hardest thing about this recipe is smelling the yumminess while it bakes!
- 2 cups chopped apple
- 1.5 cups fresh cranberries
- 4 scoops Force Factor Total Beets* *SWAPS: (2 tbsp regular beet root powder, 2 tbsp granulated stevia baking blend). OR, skip beets and just add 1/4 cup maple syrup.
- ½ cup chopped walnuts (or pecans) about 2 oz
- ½ cup rolled oats
- ¼ cup coconut sugar
- ½ tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp coconut flour
- 2 tbsp coconut oil
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Preheat oven to375 F
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Add apples and cranberries to bowl and sprinkle with beet powder; toss until fruit is coated with the powder.
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Divide fruit mixture among four 8-ounce ramekins.
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For topping, combine chopped walnuts, rolled oats, coconut flour, cinnamon and salt. Drizzle with coconut oil (or mash in with a fork if it is still solid state); mix until a crumby texture is formed.
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Top fruit in ramekins with the topping, pressing down lightly to pack in.
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Place ramekins on a baking sheet and bake for about 40 minutes or until fruit is softened, juices are bubbling and the topping has turned light golden brown.
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Serve warm, and if desired, with your preference in ice cream, yogurt, whipped cream, etc.
