What can be better than the smell of cinnamon and a bowl of hot fruit topped with just the right amount of crunch? We’re talkin’ comfort food!

Easy All-Purpose Topping

Crumbly, dairy-free, with the right amount of spice and sweetness, this topping is great on cobblers and pies. Plus, it stores well in the fridge or freezer. Double the recipe to have extra on hand.

When reading through the list of ingredients, you might notice the absence of butter.

Not by accident.

In 2016, my husband Marty and I adopted a whole-food, plant-based (WFPB) diet, after he suffered a mini-stroke. While our diet is not 100 percent, we’ve pretty much eliminated dairy products (cheese, eggs, milk), animal protein, and processed oils—including olive oil.

It took me several years learn how to shop and Koch all over again, but now it's smooth sailing in the kitchen. 

Whether or not you adhere to a WFPB diet, you’ll love this rich and crumbly topping.

1/2 cup brown sugar, firmly packed

1/2 cup unbleached flour

1/2 cup almond or other nut butter

1/2 cup old-fashioned rolled oats

1/4 cup sliced almonds

1/2 tsp salt (optional)

In a medium bowl, combine brown sugar, flour, and salt. Work in almond butter with your fingertips until the mixture is crumbly. Mix in rolled oats and almonds. Sprinkle over fruit. Bake as per recipe.

NOTE: For a gluten-free variation, simply replace wheat flour with your flour of choice.

Rhu-Berry Crisp

2 cups diced rhubarb

2 cups chopped apples

3 cups fresh or frozen berries

3/4 cup sugar

1/4 cup quick tapioca

1 tbsp ground cinnamon

In a large bowl, toss together fruit, sugar, tapioca, and cinnamon. Spoon into a 9×13-inch pan (or two 8×8-inch pans) and bake at 350°F for 45 minutes.

(Bake a few potatoes or yams while you’re at it.)