|Extremely yummy Cherry-Apple Pecan Crisp|
This particular recipe is a little too rich with nuts and oil to be considered a "classic" Adventist dessert recipe-- but you could cut the oil and leave out the pecans and have a fairly yummy dessert, but...
Let's just consider this something to set aside to be eaten in small portions at a celebratory meal instead of cake. I left the skins on the apples, so there is probably more fibre in this delicious pudding than there is in, say, chocolate cake.
But enough of the rationalizing of tastiness...
2 C. Dark Sweet Cherries, frozen, from Costco
3 Large Tart Organic Apples, cored, chopped into small pieces
1/3 C. Maple Syrup
2 T. Tapioca Starch (or 3 T. Corn or other Starch)
Juice of 1/2 organic Lemon
1 tsp. Pumpkin Pie Spice or just 1/2 tsp. Cinnamon
1 C. G/F Rolled Oats (or regular Rolled Oats if Gluten is not an issue)
1/2 C. Almond Flour or Meal, firmly-packed (I spun mine up in the Vitamix)
1/2 C. Pecans, chopped (you could leave these out I guess, but...)
1/2 C. Coconut Sugar (lower on the Glycemic Index than Brown or regular white sugar)
1/4 tsp. Celtic Sea Salt
3 T. Coconut Oil, melted in a bowl over hot water
- Preheat the oven to 350F/180C
- Cover the bottom of a 9x9" pan with parchment paper
- Mix the fruit and other ingredients together in a bowl and then pour into the pan
- Mix the topping ingredients together and gently cover the fruit mixture (don't have to smooth down, etc.)
- Bake for about 50 minutes (depending on how hot your oven is) or just check to see if fruit is cooked and topping is golden-brown
- Let sit for about 10+ minutes and then eat with ice cream (if you're not vegan) or cashew cream topping (1 C. cashews blended in 1/2-3/4 C. water or non-dairy milk. 1 tsp. Vanilla or Almond extract, and sweeten as desired. Spin up in blender until smooth as regular cream)