Instructions

1. Preheat oven to 375 degrees F.
2. In a food processor lightly pulse the cranberries till they are very roughly chopped (halved to quartered). Add the cranberries to a large bowl.
3. Add the rest of the filling ingredients to the cranberries, stir to combine and pour into a 9×9 baking pan or 9″ round pie pan. Set aside.
4. In the same rinsed and dried food processor, add the gluten free flour, 1 cup oats, coconut sugar, nutmeg, salt, and cinnamon. Add the grater attachment on top and close the lid (make sure you also have the regular food processor chopping blade below the grater attachment.)
5. Add one stick of butter at a time to the opening of the food processor while running the processor on medium speed. The frozen butter should grate into the flour mixture which is being mixed at the same time with the chopping blade, blending the butter into the flour mixture to create the streusel.
6. Continue with the second stick of butter and processes or pulse the mixture for another few seconds to incorporate. Transfer streusel mixture into a medium/large bowl.
7. Using a pastry cutter, finish working the butter into the flour until it starts to crumble into clumps. Mix in the maple syrup, remaining 1/2 cup oats, and 1/2 cup chopped walnuts.
8. The streusel should be crumbly yet when you pick it up it and press it together it should hold it’s shape.
9. Crumble the streusel on top of the fruit filling in the pan. Make some crumbles larger by pressing them together and others smaller by crumbling them apart with your hands.
10. Bake in the oven at 375 degrees F. for 30-35 minutes, or until the fruit is bubbling around the edges and the top is golden brown. You can cover the top with tin foil if it starts to get too brown.
11. Serve warm with vanilla ice cream!