MAKES 4 SERVINGS
I never make fruit crisp in the summer if it means I have to heat up the whole
house by turning on the oven. With this version, I don’t have to. I use apples in this
recipe, but you can use fresh ripe pears or peaches for a nice change.
TOPPING
1 cup rolled oats
3/4 cup Two-Minute Date Puree (below) or 1/2 cup maple syrup
1 teaspoon ground cinnamon
pinch sea salt
FILLING
3 cups chopped apples (I like Granny Smith)
3/4 cup Two-Minute Date Puree (below) or 1/2 cup maple syrup
1 teaspoon ground cinnamon
pinch nutmeg
pinch sea salt
1. To make the topping, add the oats to a medium saucepan and toast over medium-low
heat for 5 minutes until they are fragrant and start to brown. Add the Two-Minute
Date Puree or maple syrup, cinnamon, and sea salt. Cook for 5 minutes, until the oats
have absorbed most of the syrup. Set aside.
2. To make the filling, combine the apples, Two-Minute Date Puree or maple syrup,
cinnamon, nutmeg, and sea salt in a saucepan and cook over medium heat until the
apples soften, about 6 minutes.
3. To assemble, spoon the filling mixture into individual serving bowls and sprinkle the oat mixture over it.
