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.

 

Variation  

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