4-Fruit and Coconut-Oat Crumble

Nancy Hughes ©2014

One of our flax egg recipes made with peaches, pears, lemons and pineapple.

Ingredients:

• Base:
• 2 Tbsp (30 mL) ground flax 
• 1 (20-oz.) can pineapple tidbits in its own juice, reserving 1/3 cup of the juice
• 1 (20-oz.) pkg. frozen peach slices, thawed*
• 2 large ripe (not firm) pears, peeled, halved, cored and coarsely chopped
• 1/2 cup (125 mL) golden or dark raisin
• 1/3 cup (75 mL) turbinado sugar
• 1 Tbsp (15 mL) grated ginger
• 1 medium lemon, halved
• Topping:
• 1 1/2 cups (375 mL) quick cooking oat
• 1 1/2 cups (375 mL) sweetened coconut flake
• 1/3 cup (75 mL) turbinado sugar
• 1/3 cup (75 mL) canola oil
• 1/4 tsp (1 mL) salt

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large bowl, stir together the ground flax and the reserved 1/3 cup (75 mL) pineapple juice. Let stand 2-3 minutes.
3. In a 13 x 9 inch (22 x 33 cm) baking pan, combine the peaches, pineapple, pears, raisins, 1/3 cup (75 mL) sugar and ginger with flax mixture. Squeeze lemon juice over all.
4. In a small bowl, mix together oats, coconut, 1/3 cup (75 mL) sugar, oil, salt and sprinkle over the fruit. Bake, uncovered, 55 minutes or until fruit is very tender and topping is browned.
5. Let stand 30 minutes before serving to allow flavors to blend.

Yield:   16 servings.

Serving Size: 1 piece. Each serving contains 1/2 tsp (2 mL) ground flax.

Cook's Notes:

• To thaw frozen fruit or vegetables quickly, place in a colander and run under cold water until thawed, shake off excess liquid.
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