Start by placing your coconut butter jar in a bowl of hot water to soften it. Then, get your cranberry filling going.
Place cranberries, water, maple syrup, orange juice and zest in sauce pan over medium-low heat. Cover and let them start to break down, stirring occasionally.
While the cranberries are on the stove, make crumble/crust. Place all of the crumble/crust ingredients, except for the coconut butter and oil, in a large mixing bowl. Use a fork to mix the ingredients up a bit. Add coconut butter and oil. Use fork to mix ingredients, until little crumbles form. You don't want to over mix. Keep the crumbles alive.
Preheat oven to 350 degrees fahrenheit, and line a square pan with parchment paper. Place about 2/3 of the crumble/crust mixture in the pan. Press it down to make the crust layer.
Go back to your cranberries. They should be broken down and saucy. Layer cranberry mixture on top of crust. Sprinkle the remaining crumble mixture on top. Place in the oven and bake for about 30 minutes.
Remove from oven and let cool completely. You can even let them set in the fridge for about 30 minutes. Slice and serve. They go great with a little coconut cream whipped cream or vanilla ice cream! Enjoy!
If you enjoyed this recipe, please consider returning to this blog post to leave a star rating. Star ratings help people discover our recipes online. Thank you, your support means a lot to us!