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Oven to 350 degrees F.
Wash, slice, core and dice the apples, into about ¾ 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.
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.
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.