Directions

1. Preheat the oven to 375 F.
2. In a small bowl, combine the cornstarch, 1/4 cup sugar, apple pie spice, ginger, and cloves, and set aside.
3. In a large saucepan, combine the white wine, 1/2 cup sugar, and 1/4 teaspoon salt. Bring the mixture to a boil over medium-high heat. Add in the cranberries to the saucepan and return to a boil, cooking for an additional 2 minutes. Remove from heat and allow to cool until just warm.
4. Prepare the topping by combining the remaining 1/4 cup sugar, 1/4 teaspoon salt, almond flour, whole wheat flour, rolled oats and brown sugar. Add the tablespoons of butter one at a time, mixing with your hands until all the butter is added and the mixture is crumbly.
5. Stir the vanilla extract and lemon juice into the cranberry mixture, then stir in the cornstarch mixture until completely combined.
6. Place the apples into a prepared 9-by-13-inch baking dish (sprayed with non-stick spray). Pour the cranberry mixture over the apples and sprinkle the topping evenly over the mixture.
7. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 25 minutes or until the fruit is soft and bubbly and the topping is golden brown.