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from Nourishing Meals Cookbook
Ingredients:
Filling:
2 apples, cored and chopped
2-3 cups quartered plums
3-4 TBS arrowroot powder
3-4 TBS maple syrup or honey
1 TBS freshly squeezed lemon juice
Topping:
1 1/2 cups gluten free rolled oats
1/2 cup sweet rice flour
1/2-3/4 coconut sugar
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp sea salt
1/2 cup melted coconut oil or butter
1 tsp vanilla extract
Preparation:
Preheat oven to 375 degrees F.
Place all ingredients for the filling into a 7×11 inch baking pan. Gently stir together with a large spoon. A good gauge for sufficient fruit is to fill your pan almost to the top with sliced fruit. It will cook down quite a bit.
To make the topping, in a small bowl, stir together the oats, rice flour, sugar, cinnamon, cardamom, and sea salt. Add oil and vanilla; stir together with a fork. If the topping seems a little dry, try adding a few more tablespoons melted butter or coconut oil. Using your hands, crumble the topping evenly over the filling.
Bake for about 40 minutes or intil the juices are bubbling up and the topping is lightly browned.
Yields 8 servings.
