This recipe offers all the apple and cinnamon tastes of the holiday season, a little bit of a crunch and the indulgence of pie – without the guilt! You can also use it to top ice cream, waffles or toasted bread.

Ingredients

2 cup sliced apples

2 cups pear slices

1 1/2 cup fresh cranberries

1 cup pineapple chunks (save the juice)

1 tbsp lemon juice

1/3 cup coconut palm sugar (unrefined) or brown sugar

1 tbsp maple syrup, agave, or honey

1 tsp cinnamon (extra for topping)

1/4 tsp nutmeg

1/2 stick melted butter (4 to 5 tbsp melted vegan butter can be substituted)

Optional – An additional 2 teaspoons melted coconut oil or butter to coat walnuts

1/3 cup chopped raw walnuts or pecans

extra cinnamon for nuts or serving

Instructions

Preheat oven to 300F.

In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.

In another glass bowl, combine your melted butter, spices, and honey or maple syrup.

Mix in a few tablespoons of your leftover pineapple juice as well.

Add this sugar/butter mixture to your fruit and coat evenly.

Pour fruit evenly in a 9×12 baking dish.

Pour the leftover sugar/butter/oil mixture on top.

baking for 1 hr.

View complete Recipe courtesy of: https://www.cottercrunch.com/gluten-free-spiced-ho...

• Tags:
• Food & Nutrition