I had a bunch of cranberries and Cortland apples leftover from Thanksgiving baking, so I came up with this apple cranberry crumble as a yummy way to use them up!
Slice apples (no need to peel them!) and put into a 9×13 pan or baking dish. Mix in cranberries.
In a separate bowl, combine butter, coconut nectar, vanilla extract and cinnamon.
Stir in gluten-free oats and gluten-free oat flour.
Spread mixture evenly on top of apples & cranberries.
I prefer to eat this cold, so I let it sit in the refrigerator overnight before digging in!
Love this very healthy one!