Sort ingredients
katehiggs
QR Code
Listen
Pdf
Preheat the oven to 350 degrees Fahrenheit.
Add all of the ingredients for the cranberry filling to a large mixing bowl and mix everything together until the ingredients are well-combined.
Pour the cranberry filling into the bottom of an 8-inch cake pan, or small baking dish in an even layer.
Add all of the ingredients for the gluten-free crumble topping to a large bowl and stir well until a thick cookie dough-like substance forms. If the dough seems dry or crumbly, add more melted coconut oil or melted butter one tablespoon at a time, until it resembles a thick dough.
Sprinkle the crumble mixture over the cranberry layer. I like to leave the crumble topping fairly chunky.
Bake crumble on the center rack of the preheated oven for 30 to 40 minutes, or until the crisp topping is golden brown and the cranberry filling is bubbly.
Remove crumble from the oven and serve immediately with a scoop of ice cream.