Wild raspberries are just beginning to turn red this week. I wanted to get a jump on the industrious birds and pick at least a handful before they’re gone. These raspberries are not quite ripe and not hybridized, so they are pretty tart. Pairing them with sweeter fruit makes their tartness mellow enough to be full of flavor.
1 pear, cored and sliced thin 2 plums, cored and sliced thin 1/2 c. mixed nuts, some of the nuts coarsely chopped and some finely chopped (this nut blend includes walnuts, almonds, cashews, hazelnuts, and pistachios) 1/4 c. dark brown cane sugar 1/4 c. arrowroot powder 2 T. coconut oil 1/4 tsp sea salt 1/4 tsp cinnamon
Preheat oven to 375 degrees Fahrenheit. In a casserole dish or pie plate place pear and plum. Toss lightly with your fingers to combine them. In a separate, small bowl combine all other ingredients. Stir until the coconut oil is dispersed and the mixture is crumbly. It should hold together pretty easily when pressed into your palm. Sprinkle mixture over pears and plums pressing the mixture into palms and crumbling as you go to make some larger clumps and some smaller crumbly clumps. Bake for 20-25 minutes. Let cool slightly before serving. Yield 4 people.