- 1 cup fresh or frozen cranberries
- 1/4 cup sugar
- 4 large apples, peeled and diced
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- Cookie Crust:
- 3 cups Gluten-Free Honey Nut Cheerios™
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup vegetable oil
- 1 large egg
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch deep dish pie pan and set aside.
- Place cranberries in a large mixing bowl and sprinkle with 1/4 cup sugar. Add diced apples to the cranberries and sprinkle with cornstarch and cinnamon. Toss thoroughly to combine. Place fruit into buttered pie pan.
- Place Honey Nut Cheerios into the work bowl of a food processor. Process for until finely ground, about 1 minute. Add sugar, salt, cinnamon and baking powder to the Cheerios; pulse to combine. Place oil in a small mixing bowl; add egg and beat together with a fork. Add the oil mixture to the Cheerio mixture in the food processor. Pulse several times to combine.
- Using a teaspoon, drop the dough by the spoonful over the apples and cranberries. Bake bake in preheated oven until crust is browned and fruit is tender, about 45 minutes.