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In an effort to make a dessert that my parents could have on their no sugar, no flour diet, I came up with this. Thanks to Ladypit for the idea of using pineapple and banana for added sweetness. My recipe will make a lot of crumble topping because that's how my family likes it. You can adjust quantities as you see fit.
- 1 banana
- 1 (8 ounce) can pineapple chunks in juice
- 1 (21 ounce) bag frozen mixed berries
- 3 apples, peeled and diced
- 1⁄2 cup unsweetened applesauce
- 3⁄4 cup ground almonds
- 1 cup chopped walnuts or 1 cup pecans
- 1 cup whole oats (not quick oats)
- 2 teaspoons cinnamon
- salt (less if using salted butter)
- 1⁄2 cup melted butter
- 1⁄4-1⁄2 cup honey
- Preheat oven to 375.
- Separated pineapple juice from chunks and in a food processor, puree the pineapple chunks and banana.
- In a small sauce pan, reduce the pineapple juice to a syrupy consistency.
- Combine the pureed fruit, pineapple syrup, frozen berries, apple, and applesauce in a large sauce pan and bring to a low boil.
- Allow to cook until the apple are soft and the juices of the fruit have thickened.
- In a large bowl, combine the ground almond, chopped nuts, oats, cinnamon, and salt, if using.
- In a small sauce pan combine honey and butter and heat till well melted.
- Pour butter and honey mixture into the dry ingredients a stir to combine.
- Pour fruit mixture into a greased 9 x 13 casserole pan and top with crumble.
- Bake for 20-25 minutes or until the fruit mixture is bubbling at the edges and the topping is golden brown.