Ginger-Infused Baked Fruit Crisp

Craving something delicious that’s also a wellness boost?

Meet my ginger-infused baked fruit crisp! Packed with anti-inflammatory goodness and digestive support, this dish is not just a treat for your taste buds but also a friend to your gut.

Ginger contains gingerol, an active anti-inflammatory that reduces pain. Its antispasmodic properties help settle the stomach, relieve gas and bloating, and support the enzymatic action of digestion.

Perfectly balanced with natural sweetness and nourishing toppings, it’s the ultimate comfort food that loves you back. Dive into this guilt-free delight and let the flavours of fall brighten your day. Let's get baking 👩‍🍳

Ingredients:
4 cups             sliced unpeeled apples or pears
4 cups             canned pineapple
3 cups             organic berries or sliced unpeeled peaches
3 Tbsp            chopped fresh ginger
2 tsp               ground ginger
1 tsp               ground turmeric
1 tsp               ground nutmeg

Topping:
1 cup              raw pumpkin seeds
1 cup              dried unsweetened coconut flakes
1 cup              raw sunflower seeds
1/2 cup           sunflower seed butter or pumpkin seed butter
2 tsp               ground cinnamon
1 tsp               ground ginger
1/4 tsp            pink rock or grey sea salt
1/2 cup           coconut nectar (or coconut sugar)
1/2 cup           coconut oil

Directions:

1. Preheat the oven to 300°F. In an ungreased 13-by-9-inch baking dish, mix together the fruit, ginger, turmeric and nutmeg.

2. In a large bowl, combine all the ingredients for the topping except for the coconut nectar and coconut oil. Add the coconut nectar and coconut oil, and stir until just combined. Spread over the fruit.

3. Bake for 40-50 minutes. Serve warm. Makes 12 servings. Keeps up to 5 days in the fridge.

This divine recipe freezes well. Just heat from frozen in a 300°F oven until warmed through.