1/3 cup Coconut Oil
3 Apples (large, cored, chopped)
2 cups Frozen Cranberries (I made it without cranberries and it was still AMAZING)
1/2 cup Maple Syrup
3/4 cup All Purpose Gluten-Free Flour (divided)
1 1/2 cups Oats
1/4 cup Coconut Sugar
1. Preheat the oven to 350°F (175°F). Use a little bit of coconut oil to grease the baking dish.
2. Add the apples, cranberries, maple syrup and 1/3 of the flour to the baking dish. Gently toss until well combined.
3. In a bowl, stir together the remaining flour, oats and coconut sugar. Add the remaining coconut oil and use your hands to combine until the mixture is crumbly.
4. Sprinkle the oat mixture evenly over the fruits and press gently. Bake for 40 to 50 minutes, or until golden brown and the fruits have softened. Let cool and enjoy!
Leftovers: refrigerate in an airtight container for up to five days. Freeze for up to three months.
Serving Size: one serving equals approximately 3/4 cup. An 11 x 7-inch baking dish was used for 8 servings
More Flavor: add cinnamon and/or nutmeg. Add chopped nuts to the oat mixture.