For the Fruit:
1 pound fresh cranberries
1/2 tsp. lemon zest
For the Crumble:
1/2 cup whole wheat flour
1 cup light brown sugar
1/2 tsp. cinnamon
1/2 cup butter, cut into pieces.
Preheat oven to 350 degrees.
Lightly spray an 8 x 8 pan with cooking spray.
Place the cranberries in a saucepan over medium heat. Stirring occasionally and gently, cook until the berries start to pop, and then continue cooking for one to two minutes. Do not allow the fruit to turn to mush! Add the lemon zest and a dash of honey to the fruit and stir.
While the fruit cools, prepare the crumble.
Combine the oats, flour, cinnamon and sugar in a large bowl. Add the butter and, using your very clean hand, blend the butter into the dry ingredients.
Place half of the crumble into the bottom of the prepared pan. Add the fruit. Place the remaining crumble over the fruit.
Bake for 45 minutes.
Adapted from The New York Times New Natural Foods Cookbook.