This recipe comes from my daughter’s preschool. I love, love, love this preschool. Jonah went there last year for Pre-K and that is when I fell in love with it. Such a wonderful community of such loving people. We had no intention of sending Dorothy there until Pre-K, but I couldn’t bear being away from there a whole year. And I knew she would absolutely love preschool. Every year they have the sweetest Thanksgiving performance followed by their Thanksgiving feast. They ask parents to bring one of three designated dishes and this crisp is one of those. Last year when my son was there, I made this crisp with the brown sugar, margarine, and canned cranberries that was on the original recipe and then I made it again for our family because I loved it so much. This year I tweaked it. Instead of brown sugar, I used maple syrup and not as much. Instead of margarine, I used extra virgin coconut oil. And instead of canned cranberries, I used fresh, whole cranberries from the farmer’s market. I also added cinnamon and nutmeg. Because in my opinion, everything could use cinnamon and nutmeg, right? It was delicious. Cranberries are super tart, which I like, but if you don’t you could heat them on the stove and add a little bit of water and honey or maple syrup. Then you could mash the cranberries once they have softened. This would give the dish a gooey element that mine was missing by using whole, non-mashed cranberries. Super yummy for breakfast alongside a hot cup of coffee! Let me know how you like it!
- 1 1/2 cups whole wheat flour
- 1 1/2 cups rolled oats
- 1/2 cup pure maple syrup, about 2 tablespoons extra for drizzling over cranberries
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup melted coconut oil
- 1 cup fresh cranberries, or enough to cover the bottom layer of the crisp
1. Mix all of the ingredients together except for the cranberries.
2. Press half of the mixture in a 9 x 13 pan.
3. Bake for 20 minutes, in 350 oven.
4. Spread cranberries on top of the crust, drizzle with maple syrup and press the rest of the oat mixture on top.
5. Bake again for 25-30 minutes or until top is golden brown.