Ingredients
For the Filling
5 cup berries or fruit juice, washed n diced
Juice of 1 medium lemon
1/4 cup maple syrup
1/2 tsp vanilla essence
1 tbsp arrowroot pdr
For the Topping
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup oat flour (or gluten-free all-purpose flour)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 6 tbsp butter, melted (or coconut oil)
- 1/3 cup maple syrup
- 2 tbsp coconut sugar (or brown sugar)
- 3/4 cup pecans, halves and pieces
Instructions
- Preheat oven to 350º F/ 180 C. In a large bowl, gently combine the blueberries, strawberries, lemon juice, maple syrup, vanilla, and arrowroot flour. Stir gently but thoroughly so that everything is well-coated. Pour into a 9-inch pie dish or baking dish.
- In another large bowl, combine the oats, flour, salt, cinnamon, and nutmeg. Pour the melted butter over the top followed by 1/3 cup maple syrup. Mix together thoroughly. Add the coconut sugar and pecans, and work it into the topping until it feels crumbly.
- Scoop the crumb topping on top of the berries in large mounds, and spread the mixture across the top evenly.
- Bake for 45 minutes, or until golden brown. Serve warm with vanilla ice cream, or let cool completely and store in the fridge for up to seven days. Enjoy!
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