Warm Winter Fruit Crisp
Servings Prep Time
8people 15minutes
Cook Time
Servings Prep Time
8people 15minutes
Cook Time
  • dried cranberries and bananas
  • 2cups apple juice or cider
  • 1 1/2cups filtered water
  • 2 herbal tea bags: lemon, orange, cinnamon, rose, berry or apple-flavored
  • 1/2 lemon
  • 1/2teaspoon sea salt
  • 2large applespeeled, cored and cut into medium chunks
  • 1teaspoon cinnamon powder
  • 1/4cup sesame seeds
  • 3/4cup cornmeal or rice flour
  • 1/2cup date or brown rice sugar
  • 1/4teaspoon sea salt
  • 1tablespoon cinnamon powder
  • 1tablespoon canola oil
  • 1/4cup rice syrupwarmed
  • 2tablespoons barley maltwarmed
  • 2tablespoons apple juice
  • 1tablespoon vanilla extract
  • tteaspoon almond extract
  1. 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
  2. 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.
  3. 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.
  4. 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.