Whole Grain Fruit Crisp

Two years ago, I gave up sugar and instead use agave for sweetener. However, I still have a sweet tooth and when I want something “dessert-y,” this is a good alternative. You’ll find you use much less agave than if you use sugar.


Note: The agave nectar in the topping makes it less crumbly and more like a cookie batter. Crumble it as best you can over the fruit.

For the fruit:

6 cups of your favorite fruit, pitted, peeled and sliced as necessary

2 tablespoons whole wheat pastry flour

juice of one lemon

1 tablespoon agave nectar

For the topping:

1 stick margarine

1 cup agave nectar (I used ½ c. and it was fine)

3/4 cup oatmeal

1/4 cup whole wheat pastry flour (or just plain whole wheat flour)

3/4 cup pecans, broken into small pieces

Preheat the oven to 350*.

Combine the fruit ingredients in a Pyrex pie plate. Mix well.

Combine the topping ingredients in a mixing bowl with your fingers till well mixed.  It will be less crumbly than a traditional crisp topping. Scatter the topping in bits over the fruit.

Bake for about an hour, till the top is beginning to brown.

Serve warm or refrigerate for up to three days. If you are refrigerating it, bring it back to room temperature before serving.



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