A combination of tart and sweet, this crumble takes the place of a pie at our holiday table. Chestnut flour is my favorite choice for use in the topping, but almond and hazelnut flour are other great options. By grinding nuts in a food processor you can make the nut flour yourself.

Serves 8

Filling:

• 1 Cup sugar
• 2 Tab. rice flour
• 1/4 tsp. salt
• 2 Cups fresh cranberries (8oz.)
• 4 granny smith apples
• ½ cup raisins (optional)
• Zest of 1 orange
• 1 Tab. butter

Topping:
• 6 Tab. butter
• 2/3 Cup rice flour
• 1/3 cup nut flour
• ½ Cup packed (3.5 oz.) light brown sugar
• ¾ tsp cinnamon

Slice the 6 tablespoons of butter for the topping into 6 pieces and place in the freezer to chill.  Butter an 8×11 casserole dish, or a deep dish non-metal 9″ pie plate. Preheat oven to 375 degrees.

Stir together sugar, flour, and salt in a large bowl. Rinse cranberries and let drain. Peel, quarter, and slice the apples. Add the cranberries, apples, raisins, and orange zest to the bowl with the sugar mix. Stir until combined and the fruit has a coating of sugar. Place fruit mixture in the prepared baking dish and dot with bits of the 1 tablespoon of butter.

Place all of the topping ingredients, including the 6 tablespoons of butter chilling in the freezer, in a food processor. Pulse the processor on and off until fully combined and lumps of butter are no longer distinguishable. Spread topping over the fruit in the baking dish. Bake 50-60 minutes, until bubbling.
Tip: a gluten free all-purpose flour blend can be substituted for the rice flour.