Ingredients

• Ingredients Units USM Scale 1x2x3x 3 medium apples, cored and chopped (peel if you prefer) 1 1/2 cups cranberries (fresh or frozen) 3 tablespoons fresh lemon juice 1 tablespoon sugar (coconut or organic pure cane) 1 heaping teaspoon cinnamon Topping 1 3/4 cup oats (quick, regular oats or a combo) 1/4 cup flaxseed meal or almond meal 1 cup finely chopped walnuts or pecans, optional 1/2 cup pure maple syrup (if making oil free add 2 tablespoons extra) 3 – 4 tablespoons coconut oil (at room temp), optional 1 teaspoon vanilla extract 1/4 teaspoon mineral salt cinnamon, to garnish

Preparation

• Instructions Preheat oven to 350 degrees F. Put the fruit together: Wash, slice, core and dice the apples, into about 3/4 inch pieces. Combine apples, cranberries, lemon juice, sugar and cinnamon. Mix well and layer into a 9 x 9 baking dish, you can also use an oval shaped dish. Make the topping: In a mixing bowl (shown above), combine oats, flaxseed meal, walnuts/pecans, maple syrup, optional coconut oil (mine is oil-free), vanilla and salt, mix well. Spread oat mixture evenly over the apple and cranberries (shown below), and sprinkle with a little more cinnamon of you like. Bake for 35 – 40 minutes, or until apples and cranberries are fork tender. Towards the end of cooking, about 20 – 25 minutes in, keep an eye on the topping, if its getting to dark, cover loosely with foil (nothing worse than a burnt crisp). Once done, let cool 5 – 10 minutes before serving. Serve warm as is, with a scoop of non-diary vanilla ice cream or dollop of whipped coconut cream. Store leftovers in the refrigerator for up to 5 days. Store leftovers in the refrigerator for up to 5 days.