A light, fruity dessert for any season!

Cobbler Topping:

1 cup pecans
1 cup spelt flour or organic all-purpose flour (I use spelt flour)
1 1/4 cups rolled oats
1/2 cup organic brown sugar or maple sugar
1 tsp cinnamon
1/4 tsp salt
6 T Earth Balance margarine

Fruit Compote:

1 pint blueberries, fresh or frozen
1 1/2 cups organic peeled pears (can also use nectarines or other fruit)
3 T maple syrup
2 T lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 T kudzu or arrowroot powder (for thickening)
Preheat oven to 350.

In food processor, grind 1/2 cup pecans, 1/2 cup flour, and 1/2 cup oats into coarse meal. Add the remaining pecans, flour, oats, brown sugar, maple sugar, cinnamon, and salt, and chop in a few pulses to mix. Transfer to a bowl.
Work in the margarine into the pecan-flour mix till it resembles coarse crumbs. Set aside.
Place the blueberries and pears in a 12 x 9 baking dish. Mix the maple syrup, lemon juice, lemon zest and vanilla. Add the kudzu or arrowroot and mix till dissolved. Pour over fruit and stir till well mixed. Spread topping evenly over the fruit. Bake for 45 to 50 minutes till golden brown and fruit is bubbling through.