Wheat-Free Mixed Fruit Pie Crisp

I made this for my darling cousin Sydney and she had 3 helpings. I was very proud.

All credit is due to my mother, who has been known to whip up this healthy classic at a moment’s notice to the great pleasure of her guests.

I have modified the ingredients slightly to make a version free of refined sugar and wheat.

 

Preheat oven to 375 degrees.

Filling

To make the filling, toss together the following ingredients in an 8″ baking dish:

  • approx. 6 cups apples or fresh/frozen berries (I used apples and frozen blueberries);
  • 1/4 cup coconut sugar (or demerara sugar)
  • 1/2 teaspoon cinnamon
  • 2 tbsp alternative flour
  • pinch of salt

 

Topping

To make the topping, combine the following ingredients in a bowl and crumble on top of the fruit filling:

  • 1 cup quick cook oats
  • 3/4 cup alternative flour (I used half spelt and half sourgum flour)
  • 1/2 cup coconut sugar (or demerara sugar)
  • 1/3 cup ghee or butter

 

Bake 45-55 minutes at 375 degrees until fruit is tender and bubbling. It will smell delicious.

Serves 5-9.