Fruit Mixture:
2-3 tbsp pure maple syrup (depending on sweetness of fruits, see note)
2 tsp arrowroot powder
2 cups chopped apples (cored and peel removed)
2 tsp fresh lemon juice
2 cups fresh or frozen cherries, stems and pits removed (or substitute more apples or other fruits, see note)
1/2 tsp pure vanilla extract
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
pinch of sea salt

Crisp Topping:
1 cup rolled oats (use certified gluten-free for a gf option)
1/4 cup oat flour (use certified gluten-free for a gf option)
2 tbsp unrefined sugar
1/2 - 3/4 tsp cinnamon
1/8 tsp of sea salt
1 tbsp pure maple syrup
1 - 1 1/2 tbsp neutral-flavored oil

- 2 cups chopped apples; 2 cups blueberries
- 2 cups chopped apples; 2 cups frozen mango chunks
- 2 cups chopped pears; 2 cups frozen raspberries
- 2 cups chopped apples; 1 cup chopped pears, 1 cup frozen berries, 2 tbsp cranberries or raisins

Preheat oven to 350 degrees. For the fruit mixture, mix maple syrup and arrowroot until smooth. In a large bowl, toss apples with lemon juice, then add maple syrup mixture and remaining fruits mixture. Transfer mixture to a lightly oiled baking dish (8" x 8" or similar size). For the topping, in another bowl, combine oats, sugar, cinnamon, and salt. Mix well, then add maple syrup and oil. Work mixture with your hands, then sprinkle it evenly over the fruit, lightly pressing it down. Bake for 38-43 minutes until bubbling around the edges and lightly browned. Remove and cool a little before serving (lovely served with a non-dairy ice cream). Serves 4-5.


Serving Size: Seves 4-5

Number of Servings: 5

Recipe submitted by SparkPeople user MAMACAT68.

 

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