When you make the topping, it will look dry at first - just keep mixing; it comes together! You can also use melted butter or your favorite oil in the topping..
Serves 4
For the fruit:
4 large granny smith apples, peeled and chopped into 1-inch pieces
2 tablespoons coconut sugar
1 tablespoon white miso or chickpea miso
1 tablespoon cornstarch
Zest 1 lemon plus 1 tablespoon lemon juice
For the crisp topping:
¾ cup rolled oats
¾ cup spelt flour
2 tablespoons coconut sugar
½ teaspoon cinnamon
4 tablespoons (2 ounces) coconut oil, melted
Preheat the oven to 375ËšF
For the fruit:
In a medium bowl, combine fruit, sugar, and miso; mix together until the miso has coated the apples completely
Add cornstarch, lemon zest, and lemon juice to the apple mixture and toss to combine. Divide this mixture evenly between 4 – 6 or 8-ounce ramekins.
For the topping:
In a medium bowl, combine oats, spelt flour, sugar, and cinnamon. Stir in melted coconut oil until thoroughly combined. Divide and sprinkle on the apple mixture.
Bake in the oven for about 30 minutes, until the fruit is bubbly and syrupy and the topping is golden. Remove from the oven and cool slightly.