Winter Fruit Compote with Oatmeal Wedges

1. 1

   Preheat the oven to 400.

2. 2

   Toast the oats and almonds on separate baking sheets in the oven for about 7 minutes, or until golden.

3. 3

   Let cool.

4. 4

   In an ovenproof saucepan, bring the apricots, prunes, figs and apple juice to a boil over high heat.

5. 5

   Reduce the heat to low and shimmer for 5 minutes.

6. 6

   Transfer the saucepan to the oven and bake for about 30 minutes, stirring occasionally, until most of the liquid has evaporated.

7. 7

   Let cool.

8. 8

   Lower the oven temperature to 350.

9. 9

   In a bowl, combine the flour with the butter, cinnamon, baking soda and salt.

10. 10

    Add the oats and mix until the butter is distributed.

11. 11

    Add the molasses and vanilla and mix until a dough forms.

12. 12

    Shape the dough into a disk, cover with plastic and refrigerate until chilled, or for up to 2 days.

13. 13

    Lightly coat a 10-inch springform pan with cooking spray and line with parchment paper.

14. 14

    Press the oatmeal dough in the bottom of the pan to a 1/4-inch thickness.

15. 15

    Bake for about 15 minutes, or until lightly browned.

16. 16

    Let cool slightly, then remove the sides of the pan.

17. 17

    Invert the crust onto a plate and peel off the parchment.

18. 18

    Cut the oatmeal crust into 12 wedges.

19. 19

    spoon the fruit compote into a bowl, sprinkle with the almonds and serve with the oatmeal wedges.

* Per serving · 4 servings · Values may vary.