Instructions: 6 TO 8 SERVINGS DAIRY-FREE

Preheat oven to 400F. In Large baking pan, combine apples, cranberries, arrowroot, cinnamon, nutmeg, salt and allspice. Add syrup and lemon juice and stir until blended. Cover and bake until apples are tender when pierced with a fork, 45 to 60 minutes.

Meanwhile, prepare topping. In medium bowl, mix both flours, baking powder and salt. In small bowl, whisk together oil, syrup and soy milk. Gradually add oil mixture to dry ingredients, stirring with wooden spoon just until dough sticks together.

Lightly flour sheet of wax paper; place dough on top. Cover with another sheet of wax paper.

Remove baking pan from oven; transfer fruit mixture to 1 1/2 quart baking dish. Roll out dough to thickness of 1/4 to 1/2 inch (should be slightly larger than dish). Carefully place dough on top of fruit, tucking down into edges of dish. Pierce dough with a fork in several places so steam can escape.

Bake until topping is golden, about 10 minutes. Transfer dish to wire rack and cool slightly before serving.

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