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1
Preheat oven to 275F.
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2
To make Filling: Place hazelnuts on baking sheet in single layer.
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3
Bake for 10 minutes, or until lightly toasted, taking care not to burn.
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4
Remove from oven.
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5
Increase oven temperature to 400F.
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6
Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle.
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7
Rub gently to remove excess skinsome skin will remain.
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8
Set aside.
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9
Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl.
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10
Toss with lemon juice, and set aside.
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11
Combine strawberries and juice concentrate in 3-quart heat-proof casserole.
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12
Cover, and cook over medium heat, 5 minutes, or until berries are thawed.
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13
Add apples and cranberries.
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14
Reduce heat to low, and add brown sugar, vanilla and cinnamon.
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15
Combine cornstarch and water in small bowl, and add to fruit.
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16
Cook 5 minutes, or until thickened.
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17
Remove from heat, and set aside.
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18
To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.
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19
Beat prune puree, cane juice and fresh ginger with fork.
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20
Combine egg replacer and water in small bowl.
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21
Add egg mixture and soymilk to prune mixture.
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22
Fold flour mixture into prune mixture, and stir in hazelnuts.
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23
Spoon batter over fruit filling.
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24
Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly.
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25
Remove from oven, and serve.
