Serves: 6-8 people
Preparation time: 40-45 minutes
Utensils: Skillet, dish for baking, mixing bowl

Ingredients:
2 cups oatmeal
1/2 cup corn flour
1/2 cup whole-wheat flour
1 cup walnuts chopped
1/2 cup corn oil
1/2 teaspoon sea salt
1/2 cup rice syrup
1 teaspoon vanilla extract

Filling Ingredients:
3-4 apples washed and cubed
1 pint raspberries washed
1 pint blueberries washed
2 cups fruit juice
1 heaping tablespoon kuzu diluted in a little cold water
1 tablespoon rice syrup
Pinch sea salt

Preparation:

Pre-heat the oven at 350 degrees.

Heat the skillet on a medium flame and add the flour, oats and cornmeal. Dry roast for five minutes.

Remove and place the ingredients in a mixing bowl. Add the salt and nuts.

Meanwhile, whip the oil, rice syrup and vanilla together. Add the wet into the dry ingredients. Mix well together.

Sprinkle the crisp on top of any cooked fruit and bake in an oven for 20 minutes or until golden brown.

Remove and allow to cool before serving. Filling Preparation:

Place the juice, sea salt and diluted kuzu in a pan.

Heat and stir until thick. Add the rice syrup and mix gently.

Place the fruit in a baking dish. Pour kuzu over the fruit.

Sprinkle crisp over the fruit and bake in the oven for about 30 minutes.