7 to 8 cups peeled & chopped seasonal fruit 1 tsp. vanilla 1/3 cup SugarLeaf 2 Tbsp. flour 1 tsp. cinnamon 1⁄4 tsp. salt 2/3 cup fruit juice Topping Ingredients 3 Tbsp. melted butter 1 tsp. cinnamon 1 cup rolled oats 1 cup chopped walnuts, pecans, or almonds 1 Tbsp. SugarLeafAlternatives Use peaches, apples, blueberries, apricots, and more Use 2 Tbsp. of whole wheat flour or a gluten-free baking mix Use unrefined sea salt for the salt
Methods:
Preheat oven to 177°C and grease a 9″ x 13″ baking dish. Place the fruit in a large mixing bowl. Mix the vanilla, SugarLeaf, flour, cinnamon and salt into the fruit. Pour the juice into the bottom of the dish and spoon in the fruit mixture. Spread the topping (recipe below) over the fruit so it is evenly distributed. Bake for 50 minutes to 1 hour. If the topping gets done before the fruit, cover pan with foil the last 15 minutes of baking. Toppings Place the melted butter in a bowl. Mix in the oats, chopped nuts, and SugarLeaf.
