2 granny smith apples, peeled, cored, and chopped into ½” cubes
⅔ cup coconut sugar
2 Tbsp grated ginger
1 tsp vanilla extract
½ cup water
For Oat Crumble Topping:
½ cup rolled oats
¼ cup chopped pecans
3 Tbsp almond flour
3 Tbsp coconut oil
2 Tbsp coconut sugar
¼ cup maple syrup
1 tsp ground cinnamon
¼ tsp ground cloves
⅛ tsp salt
Pinch of black pepper
INSTRUCTIONS
Preheat oven to 350°F and grease a 9X9” baking dish with coconut oil.
In a pot on the stovetop, combine all of the filling ingredients: cranberries, apples, coconut sugar, grated ginger, vanilla extract, and water. Simmer on stovetop until cranberries are broken down and mixture is like a thickened compote, about 15 minutes.
In a bowl, combine all of the crumble topping ingredients: oats, chopped pecans, almond flour, coconut oil, coconut sugar, maple syrup, cinnamon, ground cloves, salt, and a pinch of black pepper.
Into a baking dish, pour the cranberry filling and top with oat crumble. Bake for 25-30 minutes until cranberries are bubbling and topping is lightly browned. Let cool for 10-15 minutes before serving — this will help it set.