Preheat the oven to 375˚F. Lightly oil a 9-inch tart dish
To make the crust, combine 2 boxes of Soft Baked Snickerdoodle Cookies and the dairy-free milk in a food processor. Process until the cookies are finely ground and stick together when the mixture is squeezed.
Scrape the mixture into the prepared dish, pressing it into the bottom and up the sides.
To make the filling, melt the dairy-free buttery spread in a large skillet over medium-high heat. Add the apples, pears, and cranberries. Cook until the mixture begins to soften, about 7 minutes. Stir in the brown sugar, cinnamon, and salt. Cook until the sugar melts. Sprinkle with the All-Purpose Flour, mixing to coat. Pour in the water and lemon juice, stirring constantly, until the mixture is thick and glossy. Remove the pan from the heat and set aside.
To make the topping, combine the All-Purpose Flour, brown sugar, and dairy-free buttery spread in the food processer. Pulse about 10 times until the mixture is in large crumbs.
Scrape the fruit mixture into the prepared crust. Sprinkle the crumble topping over the fruit.
Bake for 20 to 23 minutes, until the crumble topping is browned and the fruit is bubbling. Let cool 30 minutes.
To make the glaze, put the confectioners’ sugar, dairy-free milk, cinnamon, vanilla, and salt in a small bowl. Mix to combine. Drizzle the mixture over the tart. Let stand 15 minutes to set.
You can enjoy the tart warm, but the filling will continue to firm as it cools.
Serve as desired, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.