Fruit Crisp
- 1/2 cup ground roasted nuts: walnuts or almonds
- 2 cups rolled oats
- 1/3 cup whole wheat pastry flour
- dash salt
- 1/2 teaspoon cinnamon
- 6 cups fruit—apples, pears, nectarines, apricots, or cherries
- raisins, coconut, or additional nuts (optional)
- 1 teaspoon cornstarch or arrowroot
- 1/3 cup apple juice
- 1/4 cup honey or maple syrup
- 1/3 cup butter, melted
Instructions:
You can make this recipe with vegetable oil in place of the butter for a non-dairy dessert.
- Roast nuts in a 350° oven until golden (about 10 minutes). Let nuts cool. Grind in a food grinder or a food processor.
- Spread the oats on a cookie sheet and roast them in a 350° oven for 10 minutes. Let oats cool. Divide the oats in half. Grind half of the oats to a fine powder in a food grinder or food processor.
- Keep oven heated at 350°.
- Combine all of the oats with nuts, flour, salt, and cinnamon.
- Prepare the fruit. Wash, peel, and cut it into slices. Place fruit in the bottom of an 8-inch or 9-inch square baking dish. Add optional ingredients if desired.
- Dissolve cornstarch or arrowroot in 2 tablespoons of the juice. Pour remaining juice into a saucepan, and cook over medium heat. When juice is hot, stir in cornstarch mixture. Stir constantly until the juice thickens. Pour the thickened juice over the fruit in the baking dish.
- Combine honey or syrup and melted butter with the dry ingredients. Stir until well combined. The mixture will be wet and sticky. Take walnut-sized pieces of the topping in your fingers and distribute it evenly over the entire dish.
- Bake for 45 to 50 minutes. When it is done, the topping is golden brown and the fruit is soft. Serve warm or at room temperature. It is best eaten the same day it is made.