Stir cranberries DRY in a pot until they pop, and then a minute longer. Yes, stir them DRY! When cranberries have popped, turn off flame, add honey and let sit while preparing oat mixture.
In a large mixing bowl, combine oats, pastry flour, Sucanat or Rapadura, macadamia nut oil and cinnamon until everything is crumbly. I use my hands because it feels good and as an added bonus while making dessert, doing so makes the skin on hands smoother too! Natural multi-tasking!
Grease pan with an extra tablespoon-full of macadamia nut oil. Spread one-third the oat mixture in bottom of the pan, cover with cranberry mixture, top with remaining oat mixture.
Bake for 45 minutes.
Notes
So many ways to subsitute: Try coconut palm sugar or agave (for vegan) instead of sugar and honey. Use whatever flour you like instead of whole wheat pastry flour; use a nut flour like almond or try your favorite gluten-free flour blend. Instead of macadamia nut oil (we have bottled and in a bulk tub), use whatever oil you have and want to use.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/cranberry-crunch-cobbler-vegan-gluten-free-soy-free