Summer Fruit Crisp

6-8 cups mixed berries and/or sliced stone fruits

1-2 Tbs date syrup or maple syrup

1 Tbs tapioca starch or oat flour

1/3 cup rolled oats

1/2 cup cashews

1 tsp cinnamon

1 tsp vanilla powder

1/2 cup date syrup or maple syrup

1/2 cup almond butter or cashew butter

1/2 cup pecans, chopped

1 cup rolled oats

Preheat oven to 350 degrees. Clean and drain all fruits, slicing any larger fruits. In a large bowl, mix the fruits with 1-2 Tbs date syrup and tapioca starch or oat flour. Transfer mixture to 8x8 pan.

Add 1/3 cup rolled oats, cashews cinnamon, and vanilla powder in food processor or blender and process until finely ground. Using the processor or transferring to a large bowl, add in 1/2 cup syrup, nut butter, chopped pecans, and 1 cup rolled oats to form a crumbly mixture. Using clean hands or the back of a spoon, press mixture on top of fruit, evenly distributing.

Bake for 35-45 min, covering with aluminum foil part of the time (to allow fruits to cook in their juices and crumble to not brown excessively). Fruit crisp is done when fruits are bubbly and tender and topping is nicely browned. Cool for a few hours, serving at room temperature or after refrigerating overnight.

Serve with sweet seed/nut cream or a favorite plant based “nice cream.” Leftovers may be frozen.