Servings: 8 ×8 in. (2 quart /2 L pan/dish) For 13×9 in. (3L) pan DOUBLE topping recipe

5 - 6 cups* Apples peeled and sliced fill pan/dish 5 to 6 cups* Apples peeled and sliced fill pan/dish
¼ cup dried cranberries (optional) ¼ cup dried cranberries (optional)
¾ cup gluten free oats (quick cooking or regular) ¾ cup gluten free oats (quick cooking or regular)
¾ cup brown sugar ¾ cup brown sugar
¼ cup gluten free flour (optional) ¼ cup gluten free flour (optional)
¼ cup softened Butter ¼ cup softened Butter
½ tsp or more Cinnamon (I just sprinkle) ½ tsp or more Cinnamon (I just sprinkle)
Nutmeg Nutmeg
Salt Salt

Preheat oven 350 F (can use hotter oven 375F if cooking other item - reduces cooking time)
Peel and slice apples into pan.
Sprinkle salt half way and on top of apples.
Sprinkle dried cranberries throughout or on top of apples if using.
In separate bowl mix oats, brown sugar, flour and spices.
Cream butter into oats mixture with a fork.
Sprinkle buttery oats mixture on top of cut up apples.
Bake in preheated oven until topping is golden brown and apples bubbling around the edges. Approximately 45 minutes.

*Use any kind of apples you have. Cortland and Spy are good cooking apples. (Almost any apples is good)  *Use any kind of apples you have. Cortland and Spy are good cooking apples. (Almost any apples is good)
Fill pan - it cooks down  Fill pan - it cooks down