1 cup dried Cranberry, (below how to hydrate cranberries)
1 teaspoon pure vanilla extract
2 tablespoons gluten free flour
2 teaspoons ground cinnamon
2 tablespoons light brown sugar
1 teaspoon nutmeg
½ cup Cranberry Water
½ cup gluten-free Flour
¼ cup crushed Walnuts
1 cup gluten-free cooking oats
½ cup light brown sugar
½ tablespoon ground cinnamon
3 tablespoons pure Organic Coconut oil, melted
2 tablespoons unsalted nondairy butter, melted
Preheat oven to 375ºF.
Peel and Slice apples and plums into bite size pieces, keep the skin on the plums. Add fruit in a large Ovenex Bowl, and sprinkle with cranberries, flour, cinnamon, light brown sugar, nutmeg and reserved cranberry water.
Toss until everything is evenly coated, then place it in the one - 2 Qt Stoneware Baking Dish or use two -1 Qt Stoneware Baking Dishes.
Prepare topping by melting butter and coconut oil together.
Pour into a bowl and add in the rest of the topping ingredients. Mix it well and until everything is combined.
Sprinkle topping on top of fruit evenly.
Bake at 375º F for about 35 minutes.
When the fruit start to bubble, it is done. You can turn the oven on broiler and keep it under a broiler for 3 minutes, just so the topping could get crispier.
Allow it to cool down at least for 10 minutes before serving. Serve with Vanilla ice-cream or similar.
Hydrate Cranberries:Measure out the amount of cranberries needed and pour them into a bowl or a pot. Pour boiling hot water over the cranberries to cover them all completely. You will need only 1/2 cup of liquid for this recipe. Cover your bowl or a pot to keep in the heat.
Let sit for about 15 to 20 minutes.
about the author
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