Crust Instructions

1. Preheat oven to 350-degrees and line a 10×13-inch pan with parchment
2. Grind oats and coconut in a food processor until finely ground (30 seconds or so).
3. Combine coconut-oat mixture in a bowl with almond flour and salt and stir.
4. Add coconut oil to the mix and cut in until dry bits are fully coated. Drizzle maple syrup and vanilla into the bowl and stir until well combined.
5. Press crust into prepared pan (may need to wash and wet hands several times to prevent dough from sticking to you!).
6. Prick crust evenly with a fork and bake for 15 minutes or until crust is set. Remove from oven until ready for filling

Filling Instructions

1. Combine arrowroot and 2 TB or orange juice in a bowl, stirring until emulsified.
2. Combine 5 cups of cranberries with the rest of the OJ, maple syrup and cinnamon in a pot, bringing to a boil over high heat. Be sure to stir frequently as you wait for it to boil. Once boiling, reduce to a simmer and cover pot for 5 minutes (listen for the “pop” of the cranberries!).
3. When ready to add arrowroot into the pot, give it a stir and slowly drizzle it in, stirring the cranberry mixture as you do so (this will prevent lumps). Once the mixture has returned to a simmer, remove from heat and spread onto crust.

Crumble Instructions

1. Mix almond flour and baking powder in a bowl with a whisk.
2. In a separate bowl, whisk wet ingredients (oil through almond extract).
3. Add dry to wet and stir until well-combined.
4. Spread out in chunks over filling and top with sliced almonds.
5. Add remaining cranberries to the top, slightly pressing in to the topping.
6. Bake for 30-ish minutes or until golden. Cool completely before cutting and serving.