Individual Fall Fruit Crisps

1 lb. Granny Smith apples, peeled, cored and sliced, (about 4-5 small/medium apples)
1 lb. plums, pitted and sliced (about 6)
1 tablespoon quick cooking, dry tapioca (or more if mixture is really juicy)
1/3 cup dark brown sugar
1/3 cup gluten-free flour, such as gluten free all-purpose flour
1/4 cup dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 1/2 tablespoon unsalted butter, chilled, cut into small dice
1/4 cup roasted, unsalted pumpkin seeds
1/4 cup dried, unsweetened coconut flakes, large flakes preferred
1/3 cup rolled, old fashion oatmeal

Preheat the oven to 375F.
To make the filling: In a large saucepan combine the apples, plums, tapioca and 1/3 cup sugar. Bring to a boil on medium/low heat and cook for about 10 minutes, until the fruit is tender and juicy.
To make the topping: In a food processor fitted with the steel "S" blade combine the flour, sugar, cinnamon and salt. Pulse to process. With the machine running, drop the butter through the feed tube. Add the pumpkin seeds and pulse several times. Transfer ingredients to a bowl and fold in the rolled oats and coconut flakes.
Place the ramekins on a sheet pan. Measure a generous 1/3 cup of fruit into each ramekin. Top with about 1/3 cup of the topping. Bake in preheated oven for 25 - 30 minutes or until the topping becomes lightly golden and the fruit is bubbly. For even baking, rotate the pan half way through the cooking time.
This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018

Nutrition Information