Preheat oven to 350°F. If serving from the pan, grease a square baking pan, with baking spray, butter or shortening.If attempting to remove and cut into slices outside of the pan, line baking pan with foil or parchment.
In a food processor, toss in all crust ingredients except for apple cider and the egg white. Blend until fine. Remove 1 cup of dry crust ingredients to use as the topping. Add the egg white and apple cider to food processor, blend until moist. Transfer mixture to baking pan. Pat down into a fairly flat layer. Bake bottom crust for 10 minutes.
Add cranberries, apple cider and 1/2 cup white sugar to a small saucepan. Cook over medium high heat, stirring frequently until bubbly and all cranberries have burst. Add flour, mix well. Allow cranberry mixture to thicken. Remove from heat.
Peel 2 baking apples and slice into bite size pieces. Toss in a medium bowl, sprinkle with remaining sugar and cinnamon. Toss apples to coat.
Pour cranberry mixture over sliced apples. Stir gently to coat apples completely.
Pour apple cranberry mixture over baked crust. Top off with remaining dry crust ingredients. Gently pat into an even layer.
Bake for 45 minutes. Let cool for at least 20 minutes, toss in the fridge for several hours to make slicing easier. Store in an airtight container for up to several days.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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