cranberry and ginger oat crisp

INGREDIENTS

FILLING

6 cups berries (sliced strawberries, blackberries, raspberries) *also could substitute pears or apples here

2 cups fresh or frozen cranberries

1/4 cup maple syrup

2 tablespoons arrowroot starch

1 tablespoon lemon juice

1 tbsp fresh ginger, finely chopped

1 teaspoon cinnamon

Gluten-free walnut, oat and almond meal topping

1 cup old-fashioned oats (certified gluten-free if necessary)

½ cup packed almond meal or almond flour

3/4 cup chopped walnuts or pecans (I like a mix of both)

1/3 cup coconut sugar

1/2 teaspoon fine grain sea salt

1 tsp cinnamon

1/2 tsp ground cardamom

2 tablespoons ghee, gently melted

3 tablespoons sunflower oil

INSTRUCTIONS

Preheat the oven to 350 degrees. In a 9 by 12-inch baking dish, mix together the berries, cranberries, maple syrup, arrowroot, lemon juice, ginger and cinnamon.

In a medium mixing bowl, stir together the oats, almond meal or flour, nuts, coconut sugar, cinnamon, cardamom and salt. Mix in the oil and melted ghee. Stir until all of the flour is incorporated and the mixture is moistened throughout.

Dollop spoonfuls of the oat mixture over the fruit filling until evenly distributed (don’t pack it down). Bake until the filling is bubbling around the edges, the top is turning golden brown, 45 to 55 minutes. Let the crisp rest for 10 minutes before serving.

Serve with coconut milk or cashew milk vanilla ice cream, you won’t regret it.