Triple Berry Crumble

Ingredients:

Filling:

• Roughly ½-1 pound each of blueberries, strawberries and pitted cherries (you could use raspberries, blackberries, even peaches- do you!)

• 1 Tbsp lemon juice

• ½ cup coconut sugar

• 1 Tbsp arrowroot starch (or corn starch)

For the topping:

• ½ cup GF all purpose flour (I like Bob’s Red Mill)

• ½ cup old-fashioned oats (I like Bob’s Red Mill)

• 1/3 cup coconut sugar

• ½ tsp coarse sea salt

• ½ cup chopped pecans or almond slivers (or 1/4 cup of each!)

• 1/3 cup coconut oil (or butter) melted

• Can be served with plain yogurt, whipped cream or vanilla ice cream (best choice!)

Instructions:

1. Pre-heat oven to 350F.

2. Add fruit lemon juice and coconut sugar to medium saucepan over medium heat. Cook for about 10 minutes.

3. Whisk the starch with ¼ cup water and stir into the berry mix. Bring to a boil and then remove from heat.

4. In a large bowl, whisk together flour, oats, coconut sugar and sea salt.

5. Add coconut oil to flour mix and stir until crumbly. (You may have ot squeeze together with your hands.) Then add nuts.

6. Pour berries into an 8x8 baking dish and top with crumble.

7. Bake for 30 minutes at 350 until a little brown.