Debra's Cranberry Double-Crunch Cobbler
Prep time
Cook time
Total time
Serves: 12 servings
  • 4 pounds organic cranberries
  • 2 cups honey*
  • 3 cups organic rolled oats
  • 1-1/2 cups organic whole wheat pastry flour*
  • 3 cups Sucanat or Rapadura*
  • 1-1/2 cups macadamia nut oil*
  • 3 tablespoons ground cinnamon
  • more macadamia nut oil
  1. Preheat your oven to 350ºF.
  2. 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.
  3. 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!
  4. 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.
  5. Bake for 45 minutes.
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