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Apple Cranberry Oat Crumble
8 - 12 servings

[ INGREDIENTS ]

FOR THE DISH

Coconut Oil

TOPPING

Rolled Oats
All-Purpose Flour
Light Brown Sugar
Salt
Coconut Oil

FOR THE FRUIT FILLING

Apples
Fresh or Frozen Cranberries
Granulated Sugar
Cornstarch
Ground Cinnamon

[ INSTRUCTIONS ]

1. Preheat the oven to 375 F or 190 C.
2. Use :
   
   1 Tablespoon Coconut Oil;
   to butter a 9 inch x 13 inch baking dish.
3. To make the topping, mix :
   
   2 Cups Rolled Oats;
   1 1/2 Cups All-Purpose Flour;
   1 1/3 Cups Packed Light Brown Sugar;
   1/2 Teaspoon Salt;
   together in a bowl.
4. Add :
   
   3/4 Cups Coconut Oil, Melted;
   then press the topping together with your hands to form small clumps.
5. Put the topping in the freezer while you assemble the filling.
6. To make the fruit filling, toss :
   
   8 Large Baking Apples, Peeled, Cored and Sliced 1/4 Inch Thick;
   2 Cups ( 8 Ounces ) Fresh or Frozen Cranberries;
   1 1/3 Cups Granulated Sugar;
   2 Tablespoons Cornstarch;
   2 Teaspoons Ground Cinnamon;
   together in a large bowl.
7. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
8. Press the oat crumble evenly over the fruit, then bake for 60 to 70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners.
9. Cool for about 20 minutes to temper the heat before serving, then top with vanilla ice cream or sweetened whipped cream.

[ NOTE ]

This crumble is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days.

Reheat in a 300 F or 150 C oven for 10 to 15 minutes, until warm.

::: View the original recipe for Apple Cranberry Oat Crumble at onceuponachef.com