Fruit Crisp

4 c. granola
5 c. fresh or frozen fruit
2 c. pineapple juice
2 tbsp. corn starch

Blueberries, blackberries, peaches, or apples are the best fruit to use for crisps. Only
the apples would need to be slightly steamed in 1/2 c. of the pineapple juice; the other
fruit can be used as is. SPRINKLE 1 1/2 c. granola on the bottom of a 9” x 13” casserole
dish. SPREAD 2 1/2 c. fruit on granola. HEAT pineapple juice mixed with cornstarch
until boiling and thick. ADD remaining 2 1/2 c. fruit. POUR this fruit mixture
into casserole dish. TOP with remaining 2 1/2 c. granola. BAKE at 300° for 30–40
minutes, until just hot through. Watch that granola topping does not burn. SERVE
with SMOOTHIES.