Though in Ayurveda fruit is considered best eaten alone, fruit desserts are a reality and a good option compared to some of the richer desserts common in our culture.

This recipe uses very little topping so it is primarily baked and spices fruit.

I prefer to use a homemade granola rather than store bought options which contain higher sweet levels and preservatives.

Kapha Fruit Crumble

Cooked fruit with a granola and coconut topping make up this simple crumble.

Course Dessert
Cuisine American
Keyword crumble, fruit
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 4 cups fruit: apples, apricots, blueberries, raspberries, cherries, peaches, pears, or mangos
  • 2 cups apple juice
  • ¼ cup raisins
  • 1 teaspoon cinnamon
  • ¾ teaspoon coriander powder
  • ⅛ - ¼ teaspoon dry ginger powder
  • 1 tablespoon lemon juice
  • 2-4 teaspoons honey optional or apple concentrate

Topping: 1 cup fruit juice sweetened granola and 1 tablespoon shredded unsweetened coconut

Instructions

  1. Wash fruit. Berries can be used whole.  Chop other fruit into 1 inch pieces. 

  2. Comments: Vata and Pitta can eat this with warm fruit juice; Kapha as it is served here. Use the higher amount of ginger powder if you are cooking for Kapha or Vata, the smaller amount for Pitta, as it is quite warming.
  3. Pour apple juice into medium-sized saucepan and heat on medium. 

  4. Add the chopped fruit, raisins and cinnamon to the juice in the saucepan and cook over medium heat for 20 minutes. 

  5. Remove from heat. Add coriander, ginger, lemon juice, and honey and stir. 

  6. Spoon into individual serving bowls and top with granola and coconut. Serve hot or cooled.

Recipe Notes

Comments: to not aggravate pitta, use the smaller amount of ginger, as it is quite warming.

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