Choose Your Fruit Crisp

For Strawberry Crisp
Put:
8 c sliced strawberries
(or mixed together
4 c strawberries &
3 c finely diced/mashed ripe bananas)
in a 9x13 glass pan & set aside.

For Apple Crisp
Put:
6 c finely diced apples
or unsweetened apple sauce
(or mixed together
3 c apples &
3 c finely diced/mashed ripe bananas)
in a 9x13 glass pan & set aside.

For Banana Crisp
Put:
6 c finely diced or mashed ripe bananas
in a 9x13 glass pan & set aside.

For Blueberry Crisp
Put:
6 c blueberries
(or mixed together
3 c blueberries &
3 c finely diced/mashed ripe bananas)
in a 9x13 glass pan & set aside.

For Pear Crisp
Put:
6 c diced fresh or canned pears
(or mixed together
3 c pears &
3 c finely diced/mashed ripe bananas)
in a 9x13 glass pan & set aside.

For Mango Crisp
Put:
6 c ripe mangos
(or mixed together
3 c mangos &
3 c finely diced/mashed ripe bananas)
in a 9x13 glass pan & set aside.

For Raspberry Crisp
Put:
5 c fresh or frozen raspberries
(or mixed together
2 1/2 c raspberries &
3 c finely diced/mashed ripe bananas)
in a 9x13 glass pan & set aside.

For Peach Crisp
Put:
6 c diced fresh or canned peaches
(or mixed together
3 c peaches &
3 c finely diced/mashed ripe bananas)
in a 9x13 glass pan & set aside.

(Sauce)
Then put in a blender:
1/2 c pitted dates
2 T arrowroot
1 c water (especially for the Banana Crisp)
or 100% pineapple, apple or mango juice
(or 1/3 c frozen concentrate of juice
& 2/3 c water)
& blend for 30 sec.

Drizzle the Sauce over the fruit with a large spoon (making sure the little date pieces get spread out over the fruit) in the 9x13 pan.
Set aside.

Preheat oven at 350º

(Granola Topping)
Put in a bowl or mixer bowl:
(one of these whole grain flour options)
3/4 c amaranth, wheat or spelt
OR
1 c millet, rice or oat
1/2 - 1 1/2 c pecans, walnuts
or sliced or slivered almonds
(depending on how much you like)
(taste nuts for freshness)
3 c rolled oats
1 t salt
1/2 c honey
Mix in a mixer or with a spatula.

Crumble the Granola Topping over the fruit.

Press down in the middle with a spatula or back of a large spoon, making it thinner in the middle & thicker around the edges.

Bake at 350º for 35 - 37 min.

Loosen the crisp from the pan by going around the pan with a sharp knife between the pan & the crisp.

Cut into squares & serve
or refrigerate in an airtight container for up to 3 days
or freeze.

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

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