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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Pressure cook then air fry crisp lid — tender and crispy in one pot
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Pressure cook then air fry crisp lid — tender and crispy in one pot
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
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Heat oven to 350F (180C). Combine oats, 1/4 cup brown sugar, margarine and 1/4 teaspoon cinnamon; set aside. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, water and flour. Add fruit, tossing to coat. Spoon into 8-inch square glass baking dish. Top with reserved oat mixture. Bake 40 to 45 minutes or until fruit is tender. MICROWAVE DIRECTIONS: Prepare oat mixture as directed above; set aside. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon Add fruit; tossing to coat. Spoon into 8-inch square glass baking dish. Microwave at HIGH 6 minutes, stirring once. Top with reserved oat mixture. Microwave at HIGH 3 to 6 minutes or until fruit is tender.