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Preheat the oven to 350*. Combine the prepared fruit, lemon juice, flour and salt in a Pyrex pie plate. Mix well. In a large mixing bowl, combine the coconut oil, brown sugar, oatmeal, and nuts. Crumble the mixture with your fingers to make a coarse crumb. (This is my favorite part. I love how the grainy sugar feels against my hands.) Scatter the topping evenly over the fruit. Bake for about an hour, till the top is beginning to brown. Serve warm or cool completely before covering with foil and refrigerating for up to three days. If you are refrigerating it, bring it back to room temperature before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Light crispy coating — Korean fried chicken, latkes, gluten-free baking