Fruit Crisp

Vegan and Gluten Free Fruit Crisp

For this dish I marinated the fruit in a jar in the sun for a full day before using it to bake. It really seemed to bring the flavors together and makes the crazy July heat feel useful. 

You need: (use the concepts to create your own masterpiece)

marinade:

Glass jar

2 cups Fruit- I used rhubarb and a puree of fruits that I had on hand that included strawberries and peaches

3 Tbs maple syrup

l tsp lemon or lime juice

For the dish:

Baking dish

2 Tbs coconut oil

Contents of marinade jar

1 can coconut milk

1/4 cup coconut sugar

2 Tbs pumpkin seeds

2 Tbs cashew pieces

1/2 cup steel cut oats

2 tsp chia seeds

Steps:

-  Make your marinade by combining all the fruits and the maple syrup, lime juice in a mason jar. Put the lid on and set it in the sun for no less than an hour and no more than a day. This was key with the rhubarb because it really took on the flavors of the other fruits. 

-  Grease the baking dish with the coconut oil 

-  Line the bottom of the pan with the seeds and nuts as well as the oats and coconut sugar

-  Pour the fruit marinade on tom of the seed mix

-  Pour the coconut milk on top

- Top the dish with the prettiest fruit. I topped my last dish with strawberry pear puree to give it a nice color. 

-  Bake for about 20 minutes at 350 degrees- Its hot out so put it in, let it heat up, turn it off after about 20 minutes and let it cool in the oven. 

Enjoy!