Pineapple-cherry crisp

This recipe contains ingredients that may help relieve some of the inflammation that is common for people who have arthritis. Even if you don’t have arthritis, there’s a chance that someone in your family does. Try this high-flavor dish at your next family gathering. (You may have to get some of the ingredients at a health food store.)

Ingredients

Filling

3 cups crushed pineapple
1 cup fresh or frozen cherries
¾ cup pineapple juice
1 teaspoon vanilla extract
½ teaspoon lemon rind
t tablespoon agar-agar flakes
1 teaspoon arrowroot

Top and bottom crust

3 cups granola, coarsely chopped
½ cup safflower or canola oil
¾ cup succanat or maple sugar
½ cup whole wheat or (if you're allergic to wheat) oat flour
1 tablespoon ground cinnamon
½ teaspoon sea salt

Directions

1. In a large saucepan, simmer together the pineapple, cherries, vanilla extract, rind and agar flakes on a medium low heat for five minutes, stirring all the while.
2. Slurry the arrowroot in cold pineapple juice and pour them into the simmering fruit mixture.
3. Allow to cook for an additional five minutes, mixing well. Set aside to cool.
4. Combine all of the ingredients for the crust in a large bowl.
5. Spread half of the crust mixture evenly in a 9” by 12” baking dish; add fruit filling over the bottom crust. Top the fruit layer with last half of the crust mixture.
6. Bake in a preheated 375 degree Fahrenheit oven for 35 to 40 minutes.
7. Allow to cool to room temperature before cutting into 3” by 3” squares.

Tip: Use chopped apples (Rome, Cortland or Granny Smith), apple juice and dried cranberries as an alternative to pineapple and cherries.