WITH THIS WEEK'S DELIVERY OF APRICOTS, FIGS, AND APPLES , TRY THIS RECIPE!

CRISP INGREDIENTS:

1/2 cup almonds
1/4 cup raw sunflower seeds
1/2 cup raw walnuts
1 cup oats
1/2 tsp cinnamon
1/4 tsp nutmeg
4 tsp honey (local)
2 tbsp coconut sugar/ date sugar
2 tbsp almond, oat, or coconut flour
1/2 tsp pure vanilla extract
1 tsp sea salt
1 tsp fresh ginger
1/4 cup shredded coconut (optional)

FILLING INGREDIENTS

4-6 apricots, sliced
4-6 fresh figs, sliced
3 small apples, peeled and sliced
1/4 tsp cinnamon
1 1/8 tsp fresh nutmeg
1 tbsp raw honey
1/4 tsp pure vanilla extract
Any zest from orange/lemon/ grapefruit

INSTRUCTIONS

CRISP:
1. Preheat oven at 350 degrees. Chop nuts by hand or add almonds, sunflower/pumpkin, and raw walnuts to a food processer and pulse to chop.
2. Add the nuts to a bowl along with other crisp ingredients, mix together and set aside.


FILLING:
1. Slice fruit and add rest of the filling ingredients, toss well to evenly coat.
2. To assemble, fill l half of the 10’’ pie pan, or half of 8 individual ramekins with the filling. Top with crisp mixture. Bake for 30-40 minutes, or until lightly brown at 350 degrees.