Tasty Fruit Crisp

This recipe is adapted from a recipe on “Veggies Don’t Bite” called “Healthy vegan apple crisp (gluten-free)”. Proportions and cooking times were altered. This is another dish my sister shared with me on my visit to Port Townsend. With berries and rhubarb ripe in the garden, our favorite combo is strawberry, apple and rhubarb.

This makes 8-10 servings

Filling

3/4 cup maple syrup or 1/2 cup agave

1/2 cup cashew butter

1/4 teaspoon sea salt

12 cups chopped fruit (to fill 9 by 13 inch baking dish)

Topping

2 cups rolled oats

1/2 cup cashew butter

1/2 cup maple syrup or agave syrup

1/2 teaspoon sea salt

Instructions

1) Preheat oven to 350 degree F

2) Mix maple syrup, cashew butter and sea salt for filling in large bowl until blended well and caramel like.

3) Cut fruit to fill the baking dish. Add fruit to bowl and coat well. Pour into 9 by 13 baking dish.

4) Cover with foil and bake the filling at 350 F for 30 minutes.

5) Add all ingredients for topping in a food processor and pulse until mixed. Mix by hand if you want the oats whole.

6) Remove filling from oven and add topping by dropping pieces over fruit until covered evenly.

7) Put back in oven uncovered for 15 more minutes at 350 F.

8) Cool and enjoy alone or with your favorite plant based ice cream or topping.