Sundays have become a day of gardening and cooking for the week ahead. Its also a great time to use up any leftover produce from the week so nothing goes to waste and we’re ready for our CSA pick up on Wednesday! This week I made Pumpkin curry with tons of veggies, chickpeas, and of course pumpkin (that I grew myself!). I’m hoping the curry lasts until Wednesday! I also made a crisp with the leftover plums and apples we had hanging around our fridge. In an effort to keep it healthy, I decided to go oil/earth balance free and also go light on the sweetener. I just used a little maple syrup on the fruit and dates and figs for the topping. It was super simple. Here’s what you need to know:
Plums, apples, pears…whatever you have or want to have!
1/2 cup maple syrup
For the Topping:
5 dried figs
1 cup oats
1 cup walnuts
Chop the fruit and mix with maple syrup and cinnamon
Place all the ingredients for the topping in the food processor and process until it forms a crumble
Spread over fruit and bake on 300 for about 20 minutes. Just until fruit gets hot and gooey.