Part of Tosca Reno’s 3 Hour Thanksgiving Menu!

Yield: 10 – 12, ½ cup servings


½ cup almond meal flour
½ cup GF rolled oats (Bob’s Red Mill is always Gluten Free)
½ cup maple syrup or honey
1 tsp each ground cinnamon and ginger
tsp unrefined sea salt
5 Tbsp organic unsalted butter, room temperature
½ cup chopped walnuts (optional)
4 large Granny Smith apples, peeled, cored and cut into 1/2-inch dice
1 cup fresh or frozen cranberries
⅓ cup maple syrup or honey
Zest and juice of 1 small orange


1. Preheat the oven to 325°F. Grease an 8-inch square baking dish.
2. To make topping, combine almond meal, oats, honey or maple syrup, cinnamon, ginger, salt and butter in a bowl. Work together with fingertips until crumbly. Add nuts if using and set aside.
3. Toss apples and cranberries with honey or maple syrup, orange zest and juice.
4. Spoon into prepared baking dish.
5. Distribute topping evenly over apples.
6. Bake until bubbly and apples are tender, about 30 minutes. Let cool slightly.
7. Serve warm, topped with ice cream or cream, if it’s treat day, which it probably is.