Seasonal Breakfast Treat

A couple of weeks ago,

I had a craving for cranberry-apple something.

The famous Google search brought up 

muffins,

baked oatmeal,

pie,

cobbler,

crisp ...

I decided to try the crisp for breakfast.

Hubby was a little nervous,

but it passed the test.

I am probably a little late - not sure that cranberries are even available in the stores anymore,

but I have a bag or 2 in the freezer - YEAH!

Cranberry Apple Crisp

Filling:

2 lbs apples

1 1/2 c fresh cranberries

1 tsp orange zest

1 tsp cinnamon

1/4 tsp nutmeg

2 TBSP coconut sugar

2 TSBP maple syrup

1 TBSP tapioca flour (corn starch or regular flour would be ok)

Topping:

1/2 c almond flour

1/4 c tapioca flour

3/4 c rolled oats

1/4 c coconut sugar

6 TBSP coconut oil (I used butter)

1/2 c chopped pecans

INSTRUCTIONS:

Preheat oven to 350*

Combine all Filling Ingredients and pour in a 9x9 pan.

Combine Topping Ingredients except nuts until it is a course meal.  Toss in nuts.

Cover fruit with topping and bake 45 minutes.

Cover with foil if browning too fast.