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On my weekend sail I brought along dessert for everyone.  And it was fabulous.  No refined sugar, no refined flour, I actually didn’t use the butter, and I didn’t use any fake sweeteners.  So calorie-wise, it was higher than if I had opted for the sugar-free syrup and the Splenda, but I went the chemical-free route.  I used fresh raspberries and fresh strawberries and I used agave syrup.  I also used oat bran instead of flour and man, it was good.  (The green stuff is from my Stevia plant!)


1 cup strawberries, sliced into thirds
1 cup raspberries, fresh or frozen and thawed
3 T agave syrup or honey or 2 t Splenda
1 T balsamic vinegar
1 T lemon juice
2 T cornstarch

For the topping:
1/4 cup quick oats
3 T maple syrup or sugar-free maple syrup
2 T whole wheat pastry flour or oat bran
1 T butter, cut into pea-sized pieces (optional)

Mix all the fruit filling ingredients and pour into two 8-ounce ramekins.  Mix all the topping ingredients together, divide into two, and press onto the fruit filling.  Keeping the fruit and topping separate, this can be made hours ahead and refrigerated until ready to bake.  Bake at 350, 30-35 minutes or until bubbly.

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