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Strawberry Blueberry Crisp with Vanilla Oat Crumble (gluten free + vegan option!)


  • Author: Liz Moody

Ingredients

Scale

For the filling:

  • 7 cups of 1″ chopped fruit (strawberries, blueberries, stone fruit of choice)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons arrowroot powder
  • 1/8 teaspoon fine grain sea salt

For the crumble topping:

  • 1 cup rolled oats
  • 1/4 cup coconut sugar
  • 1/2 cup almond flour
  • 5 tablespoons grass-fed butter or ghee chopped into pieces, or coconut oil if vegan
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine grain sea salt

Instructions

  1. Pre-heat the oven to 350F and lightly grease a 10″ pie pan or cast-iron skillet. 
  2. In a large bowl, toss together the filling ingredients: chopped fruit, vanilla extract, arrowroot powder, and fine grain sea salt and pour into the pie pan. Wipe out the bowl, and add the crumble ingredients: oats, coconut sugar, almond flour, butter, vanilla extract, and fine grain sea salt. Pinch it together with your fingers until a sandy, shaggy dough forms. Sprinkle it generously on top of the filling. 
  3. Bake for 30-45 minutes or until the topping is golden brown and the filling is bubbly. Serve & enjoy!