This sensational crisp will dazzle the crowds, so get ready to share the recipe with everyone who asks. It's what happened to me at the first dinner party I toted this dessert to (and used pears and apples) in the winter and then an even larger holiday party during the summer (sporting cherries, berries and peaches). It's the topping that really makes this dessert a winner with a combo of flours, chopped nuts, coconut sugar and vegan butter of your choice. The fruit concoction is made exceptional with the addition of arrowroot flour as a thickener, along with lemon juice for acid, coconut sugar for sweetener and a bit of juice or water to get the bubbling party started and thoroughly cook the seasonal fruit. The fact that it's gluten-free and vegan are just the talking points. This dessert captivates the party all by itself.
Preheat oven to 350 degrees F.
Rinse and prep the fruit--slice apples and pears and remove the core, using a paring knife to then thinly slice the fruit. If it's summer, rinse and prep the berries cutting them into quarters or smaller if they are larger berries, slice the peaches and, if using, pit the cherries. Add the fruit to a large mixing bowl and add the remaining ingredients--lemon juice, coconut sugar, cinnamon, arrowroot, and juice or water. Stir well to combine and you will see the beginnings of a sauce come together right before your eyes.
Now add the topping ingredients to the bowl and stir to combine, using your fingers to break up any clumps. Stir well and place on top of the fruit in the dish. Using a spatula, spread the topping all over the fruit making sure to cover any nooks and crannies.
Bake uncovered for 50-60 minutes or until the filling is bubbly, the fruit is fork tender and the topping is a golden brown.
Let it rest at least 30 minutes before serving. Top with whipped coconut cream, real whipped cream or your favorite vanilla ice cream.
Refrigerate or freeze any leftovers. Reheat in the microwave or a 350 degree oven until warmed through.