Healthy Coconut Crisp Fruit

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Ingredients

1/2 cup rolled oats divided

6 tablespoons unsweetened shredded coconut

1/4 up finely chopped raw unsalted walnuts

1/4 cup Sucanat, divided

1/2 teaspoon ground cinnamon

1 1/2 Tablespoon coconut oil, melted

1 1/2 tablespoon maple syrup

4 1/2 cups fruit (see note below)

3 teaspoons freshly squeezed lemon juice

1 tablespoon arrow root starch

The original recipe is made with strawberries (which was my favorite until I made it with fresh local peaches).  I have also made it with apples and with fresh local peaches.  The picture is with some fresh Pennsylvania peaches from the farm down the road.

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1.  Preheat grill to medium or preheat oven to 350 degrees.  Cut 6 12×14-inch pieces of foil and mist with cooking spray.
2.  To a small bowl add oats, coconut, walnuts, 2 Tbsp. sugar and cinnamon.  Stir to combine.  Drizzle in oil and maple syrup and mix until crumbly texture.  Set aside.
3.  In a large bowl, combine fruit, remaining 1 Tbsp. sugar, lemon juice and arrowroot.  Toss to combine.  Divide fruitmixture evenly into the center of the foil pieces and top each with oat mixture, dividing evenly.  Bring short edges of foil together.  Fold inward a few times along each long edge to seal.  Place packets directly on grill or on a large, rimmed baking sheet in oven.  Grill or bake for 15 minutes.  Carefully open packets and transfer contents to serving bowls.  Serve alone or with a little ice cream OR with a delicious salted caramel gelato!  DELICIOUS!!
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