Preheat oven to 350°. To prepare the filling, place the cranberries, apple juice, sugar, lemon juice and cornstarch in a saucepan big enough to hold the apples over medium heat. Mix and heat until the cranberries pop and the mix thickens. Add the apple slices and mix until coated with sauce. Reduce heat to low and cook for 5 minutes. Transfer to an ungreased 9x13 baking dish. Set aside.
In a medium bowl, mix together the gluten-free baking mix, oats, sugars, salt, CINNAMON and NUTMEG until combined. Add the butter and beat with a hand mixer or transfer to a food processor and pulse/blend until the mixture is blended and has a crumbly texture. Don't overmix. Distribute the crumble topping evenly over the fruit and gently pat down. Bake at 350° until the topping is golden and the filling is bubbly, 40-50 minutes. Serve warm or room temperature.
Prep. time: 15 minutes
Baking time: 40-50 minutes
Servings 15; Serving Size 1 piece (162g); Calories 230; Calories from fat 60; Total fat 6g; Cholesterol 15mg; Sodium 130mg; Carbohydrate 45g; Dietary Fiber 3g; Sugars 30g; Protein 2g.