This is a lovely, warm dish to make during the winter Holiday season – simple and homey yet pretty enough to serve to guests. Our family traditionally always makes it with pineapple, since my husband is a huge fan of warm pineapple anything, but you can easily omit the pineapple and use extra cranberries instead.

3/4 cup Better Batter Gluten Free Flour
3/4 cup packed light-brown sugar
2 Tbsp granulated sugar
1/2 tsp salt
8 Tbsp butter or non dairy margarine, cubed
1 cup gluten free old fashioned rolled oats

4 Tbsp granulated sugar
3 Honey Crisp or other tart, firm apples, peeled, cored and sliced, about 3 cups
2 cups fresh cranberries
2 c canned pineapple chunks, drained (optional)
1/2 teaspoon ground cinnamon


Preheat oven to 350F. Prepare a 9×13 inch pan by spraying it lightly with cooking spray or coating with a light coating of butter or non dairy margarine.

Mix the Better Batter flour, brown sugar, 2 Tbl sugar, salt, and gluten free oats together and combine with the butter or non dairy margarine. Using your hands, squeeze all of the ingredients together until the butter is well incorporated and it forms a nice crumble – this should clump when squeezed together to form larger crumbs, and should be slightly sandy in texture.

Toss the sliced apples, cranberries, and optional pineapple with the 4 Tbsp granulated sugar and place into the pan.

Top with the prepared topping and bake for 45 minutes, or until the cranberries pop and begin to bubble and the topping is golden brown.

Serve immediately, with cream or ice cream if desired.