Thanksgiving apple-cranberry crumble pie, lactose free

Ingredients

• 1 pcs Homemade pie crust, lactose free
• 600 g Tart apples, peeled and diced
• 80 g Walnuts, chopped
• 60 g Cranberries, fresh
• 120 g Cane sugar
• 130 g All purpose flour
• 100 g Unsalted butter, lactose free
• 2 tbsp Quick cooking oats
• 1 tbsp Cinnamon, ground
• 1 tsp Nutmeg, ground

Method

1. In a bowl, combine half of sugar, apples, cranberries, 30g all-purpose flour, cinnamon and nutmeg.
2. Place pastry/pie shell in pie pan and spoon mixture into pie shell.
3. Pour the filling into the pie shell, layering it equally.
4. Prepare the topping; combine remaining sugar, quick cooking oats and flour; cut in butter and mix with hand mixer until mixture resembles coarse crumbs.
5. Sprinkle over pie.
6. Top all with chopped walnuts.
7. Bake at 200°C for 10 minutes.
8. Reduce heat to 180°C and bake for 40-45 minutes or until the topping is browned and apples are tender.
9. Cover crust edges with foil during the last 15 minutes if needed, to prevent burning.
10. Cool completely before cutting.
11. Serve with whipped cream or ice cream.