Ingredients

5 apples and 5 pears, sliced

1/2 cp. raisins or currants

½ cup brown rice syrup or  raw honey

1 tsp. ground cinnamon

½ tsp. ground ginger

pinch of unrefined sea salt

Heaping TB. kuzu or arrowroot (dilute in ½ cup cold water)

  

 

Crust and Topping

1 ½ cups rolled oats

½ cup gluten-free pastry flour

½ cup chopped almonds or walnuts

pinch of unrefined sea salt

1/3  cup coconut oil or vegan butter

½ cup brown rice syrup or honey

 

Directions

  1. Combine sliced apples and pears and next five ingredients in a saucepan.
  2. Dilute the kuzu or arrowroot in ½ cup cold water and stir into the mixture. Bring to a boil, turn down heat, and stir constantly until thickened, about 3-4 minutes. Remove from heat and set aside.
  3. In a large bowl, combine the oats, flour, nuts and salt.
  4. In a separate, smaller bowl, melt the coconut oil or vegan butter and whisk it with rice syrup. Mix into to the oat mixture.
  5. Oil a 6x 10 baking pan.  With wet hands, press enough of the oat crust (about two-thirds) into the bottom of the dish to form a solid layer.
  6. Pour fruit mixture evenly over the crust and sprinkle with the remaining crust.  Bake covered for 20 – 25 minutes at 375 degrees. Remove cover and cook 10 minutes more until topping is browned.
  7. Top with So Delicious cocowhip (vegan)

 

Variation  

You can make this dessert with any seasonal fruit. Peaches and blueberries make a nice combination during the summer months.