Ingredients

Scale

For the fruity bottom layer:

About 2 cups of apples, peeled, cored and chopped
About 2 cups plums, peeled, pitted and cut into chunks
2 Tablespoons maple syrup
1/2 teaspoon cinnamon
1 teaspoon freshly grated ginger
1 teaspoon vanilla extract

For the oatmeal topping:

1 cup old fashioned oats (NOT instant oats)
1/2 cup pecans, roughly chopped
2 Tablespoons brown sugar
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 tsp salt
1/8 teaspoon allspice
1/8 teaspoon cloves

To stick it all together:

1/4 cup maple syrup
1 cup lowfat milk
1 large egg white
1 teaspoon vanilla extract

For the top:

1 Tablespoon cold butter, cut into very small chunks
1 Tablespoon raw (turbinado) sugar

Instructions

Pre-heat the oven to 375 F. Spray a small casserole dish or 8×8 inch square baking dish with cooking spray. Scatter the fruit over the bottom and toss with the maple syrup, ginger, cinnamon and vanilla.
In a small mixing bowl, mix together the oats, chopped nuts, sugar, baking powder, spices and salt.
In a separate bowl, whisk together the maple syrup, milk, egg white, and vanilla extract. .
Sprinkle your oat mixture over the fruit evenly, then pour the milk mixture over the oats as evenly as you can. Sprinkle the top with raw sugar, then dot with little bits of butter.
Bake for 40 – 50 minutes or until the dish has set and the top is a lovely brown and crunchy. Let cool for 5 minutes before serving.

Notes

Oats are naturally gluten free, but are often cross contaminated with gluten, so if you have someone gluten intolerant to feed, use gluten free oats.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.