What a great way to eat all those luscious summer berries! The best part is it has no added sugar, or grains or dairy. So you can even enjoy it for breakfast!
Ingredients:
3 pounds pears*, peeled & sliced (I grated mine)
2 cups blackberries
1 cup blueberries
1 tbsp fresh lemon juice (not bottled)
2 tbsp arrowroot flour
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 tsp allspice
*Be sure to buy organic pears as they are on the "Dirty Dozen" list.
And now for the topping:
2-4 tbsp coconut or almond oil
1 1/3 cup raw almonds
1 1/3 cup raw pecan halves
8 dates, pitted
4 tbsp shredded, unsweetened coconut
2 tsp cinnamon
1/2 tsp sea salt
Note: To make it easier to digest the nuts, soak them in a bowl of water with 1 tsp sea salt for at least 12 hours and then dehydrate for at least 12 hours.
1. Preheat the oven to 375.
2. Put the pears & berries in a large bowl and add the rest of the filling ingredients, stirring to combine.
3. Place the topping ingredients in a food processor and pulse until coarsely chopped.
3. Grease an 11 x 17 glass baking dish with coconut oil.
4. Spread the filling into the baking dish and spread the topping evenly over it.
5. Bake for 35 minutes low in the oven until the juices are bubbling and the topping is brown.
Enjoy with coconut ice cream or, if you can eat dairy, ice cream or Greek yogurt.
