Sweet and tart fruit covered by a tender, cakelike topping is one of the most wonderful, homey desserts. Easy to make, delicious, and beautiful you get it all with this one. Baking the fruit gentles its simple sugars, and the topping gives you the satisfaction of flour without eating too much of it. The tart flavor of the
cranberries balances the sweet apples perfectly.
- Yield: 8 Servings
- 3 to 4 Granny Smith apples, peeled, cored, and thinly sliced
- ¾ cup unsweetened dried cranberries
- 1 tablespoon avocado or extra-virgin olive oil, plus more for the pan
- 2 tablespoons arrowroot powder
- 2 tablespoons Suzanne’s Specialties brown rice syrup
- 1 cup whole wheat pastry or sprouted whole wheat flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
- ⅛ teaspoon sea salt
- ½ cup Suzanne’s Specialties brown rice syrup
- ¼ cup avocado or extra-virgin olive oil
- About ½ cup unsweetened almond, soy, or other nondairy milk
- ½ cup coarsely minced pecans
- Preheat the oven to 350°F. Lightly oil a 9-inch square baking dish. To make the Filling
- Mix the apples and cranberries with the oil until coated. Stir in the arrowroot powder and brown rice syrup and spread evenly in the prepared pan. To make the Topping
- Combine the flour, oats, baking powder, allspice, ginger, and sea salt in a medium bowl. Mix in the brown rice syrup and oil to make a soft dough. Slowly mix in the milk to make a thick, spoonable batter. Fold in the pecans.
- Spoon the topping, by dollops, over the surface of the fruit, covering it almost completely, but allowing some fruit to peek through.
- Bake for 30 to 35 minutes, or until the fruit is bubbling and the topping is golden and firm. Serve warm.