Crust/Crumble Layer
• Organic Unbleached White All-Purpose Flour | - | 1 cup
• Organic Old Fashioned Rolled Oats | - | 1 cup
• Brown Sugar | - | 1/2 cup
• Baking Powder | - | 1/2 tsp
• Baking Soda | - | 1/2 tsp
• Salt | - | 1/4 tsp
• Butter, chilled | - | 1/2 cup

Cranberry Filling
• Fresh Cranberries | - | 2 cups
• Zest of 1 Orange | - | 1
• Fresh Orange Juice | - | 1/4 cup
• Sugar | - | 1/2 cup
• Organic Unbleached White All-Purpose Flour | - | 2 Tbsp
• Powdered Sugar for dusting (optional) | - | As desired

1. Preheat oven to 350°F and line an 8 x 8-inch baking pan with parchment paper.
2. In the bowl of a food processor, combine flour, oats, brown sugar, baking powder, baking soda and salt. Pulse a few times to combine.
3. With the motor running, drop in butter 1 tablespoon at a time and run until mixture resembles wet sand.
4. Pour crumble mixture into a bowl and scoop 2 cups into your prepared baking pan. Press firmly with fingertips to create a solid crust. Bake for 10 minutes.
5. Add cranberries, orange zest, orange juice, sugar and flour into the work bowl of your food processor (no need to clean in between uses) and run until smooth.
6. Remove par baked crust from oven. Carefully pour in cranberry filling over crust (pan will be hot!) and sprinkle remaining crumble evenly over cranberry layer.
7. Return pan to oven and bake for 40 minutes, rotating at the midway point.
8. Cool completely before slicing and dust with powdered sugar.