A satisfying dessert for a chilly winter's night, this dark and spicy fruit crisp is made with naturally sweet dried fruit — a concentrated source of energy. The crisp topping is made with wholesome rolled oats and calcium-rich sesame seeds. Serve with Silken Nut Cream.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
dried cranberries and bananas
2 cups apple juice or cider
1 1/2 cups filtered water
2 herbal tea bags: lemon, orange, cinnamon, rose, berry or apple-flavored
1/2 teaspoon sea salt
2 large apples (peeled, cored and cut into medium chunks)
1 teaspoon cinnamon powder
1/4 cup sesame seeds
3/4 cup cornmeal or rice flour
1/2 cup date or brown rice sugar
1/4 teaspoon sea salt
1 tablespoon cinnamon powder
1 tablespoon canola oil
1/4 cup rice syrup (warmed)
2 tablespoons barley malt (warmed)
2 tablespoons apple juice
1 tablespoon vanilla extract
t teaspoon almond extract
Using a pair of kitchen shears, cut up dried fruit into bite-sized pieces. Place dried fruit, apple juice, water, tea bags, lemon and salt in a large saucepan. Bring fruit and liquid to a boil over medium heat. Reduce heat, cover and simmer fruit 10 minutes. Add apple chunks and cinnamon to saucepan, replace cover and simmer 5 minutes. Discard tea bags and lemon half. Pour fruit and cooking juice into a 2-quart baking dish. Liquid should just cover fruit. Add more water if needed. Cooked fruit can be prepared up to three days ahead
Preheat oven to 350°F. Spread oats and sesame seeds in a single layer on a baking sheet. Toast oats and sesame seeds in oven 5 minutes until lightly browned.
Combine oats and sesame seeds with cornmeal, date sugar, sea salt and cinnamon in a medium-sized bowl. In a separate bowl, mix together canola oil, rice syrup, barley malt, apple juice and extracts. Pour liquid ingredients into dry ingredients and stir to combine.
Spread oatmeal mixture evenly on top of prepared fruit. Place crisp on center rack of preheated oven and bake 25 to 30 minutes, or until topping is lightly browned and fruit juices bubble. Cool 15 minutes before serving.
Fri, 2012-11-30 17:15