It was so fantastic, I had to make it myself. My sister is quite the baker, (check out her blog here), and she simply made up the recipe herself, to accomodate my dietary needs. Here are the directions she gave me, noting that they were all approximate:
1 bag frozen mixed berries (no strawberries because they are too watery)
1 cup oats
2 Tablespoons coconut oil
Pinch of salt
about 1/3 cup of sweetener
The topping mix should be dry. Cook at 350F until the fruit is bubbling and condensed, and the topping is browned, about 40 minutes to an hour.
Being an improvisor myself, this is what I did:
1 bag Trader Joe's cherry berries
2 small apples, diced into small/medium pieces
1/2 cup certified gluten-free quick oats (I used Bob's Red Mill)
1/2 cup certified gluten-free almond meal (I used Bob's Red Mill)
2 Tablespoons safflower oil (I was out of coconut oil)
a couple grinds of Himalayan sea salt
1/3 cup of sweetener dehydrated maple syrup granules
a few dashes of cinnamon
a few dashes of cardamom
Tablespoon of vanilla extract
I accidentally baked it 450F for the first 25 minutes, and then had to take it out, to go do something. 2 hours later, I baked it for another 30 minutes on 350F. It came out fantastic!
The cardamon and the vanilla added amazing dimensions to the tart-sweet flavor. I highly recommend using these spices - I use them in pretty much all of my desserts these days!
Variations to try:
- Use ghee! This is not vegan, but you can get ghee that is lactose and casein free.
- I might try it with a bag each of blackberries and raspberries. I am not the biggest fan of the cherries and blueberries.
- Add a little more topping.
- Bake in individual Pyrex dishes in order to easily pack for lunch!
- Use peaches in the summer, instead of apples.
- Try palm sugar, 1/2 a cup, for the sweetener.
If you try it, please let me know how yours worked out in the comment section!