This recipe was originally published in 2010.
This simple dessert is easy to make in advance. It’s delicious warm or at room temperature, especially topped with dairy-free vanilla ice cream. Use a natural sweetener, like palm or coconut sugar, for a lower-glycemic dessert.
*TIP: Kudzu root starch (also called kuzu) is a thickener with baking properties similar to arrowroot or cornstarch. Made from the invasive kudzu vine, it’s considered a beneficial food for healing intestines and treating diarrhea. It’s available in health food stores, in the Asian food section of some supermarkets or online.
This recipe is reprinted with permission from Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess.
- 4 Granny Smith apples, peeled and sliced
- 4 pears, peeled, cored and sliced
- ¼ cup dried cranberries
- 1 orange, juiced
- 1 teaspoon orange zest
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup brown sugar, coconut sugar or palm sugar
- 2 tablespoons arrowroot, corn- starch or kudzu root starch*
- 4 ounces gluten-free gingersnaps
- ½ cup quinoa flakes or certified gluten-free oats
- ½ cup gluten-free All-Purpose Flour Blend
- ½ cup brown sugar, coconut sugar or palm sugar
- ½ cup (1 stick) cold dairy-free margarine, organic coconut oil or ⅓ cup grape seed oil
1Preheat oven to 375 degrees. Lightly oil a 9x13-inch baking pan.
2Prepare filling by combining apples, pears, cranberries, orange juice and zest, cinnamon, nutmeg, sugar and arrowroot in a large bowl. Put mixture into prepared pan.
3Prepare topping by combining gingersnaps, quinoa flakes, flour blend and sugar in a food processor with knife blade. Pulse until well blended. Add cold margarine or oil and pulse until crumbly.
4Sprinkle topping evenly over fruit mixture. Place pan in preheated oven and bake 40 to 50 minutes until fruit is just tender and topping is golden brown.