Recipes

Main

Fruit Crisp

Fruit Crisp
(wheat-free) Makes 2 glass trays

Filling:
32 c. (8 quarts) berries and/or cubed seasonal fruit
2 cups maple syrup
1 cup lemon juice
½ cup arrowroot (or cornstarch)
2 T + 2 t cinnamon
2 t nutmeg
(8” piece of fresh ginger, peeled and minced—optional)

Topping:
8-9 cups Spelt flour
9 cups oats
3 cups maple syrup
2 ½ cups oil
1 t sea salt
2-4 T cinnamon

• PREHEAT THE OVEN TO 350° F.

• MIX TOGETHER INGREDIENTS FOR FILLING.

• PLACE FRUIT MIX IN 2 GLASS TRAYS.

• SPREAD TOPPING OVER FRUIT MIX.

• BAKE 45-60 MINUTES AT 350 DEGREES.

* Suggestions for Spring fruit combo: Pears or Apples with Berries and Rhubarb