I made a cranberry crumble that Scott found in the local news paper

FILLING:

• 2 cups cranberries
• Zest and juice of 1/2 orange
• 1/2 cup maple syrup
  
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon

CRUST:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups almond flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Zest of 1/2 orange
• 4 tablespoons cold unsalted butter, cubed
• 2 large egg whites
• 1 1/2 teaspoons vanilla extract

Preheat oven to 375F.

Toss cranberries with corn starch and cinnamon. Add orange zest and mix. Then stir in orange juice and maple syrup.

Combine dry crust ingredients. Cut in butter, then add egg whites and vanilla to form a crumble. Press some into bottom of pan. Cover with cranberry mixture, then crumble crust mixture on top.

Bake at 375F for 40 minutes. Allow to cool.