Seasonal Fruit Crumble With Oatmeal Cookie Crust
8 servings
![Seasonal Fruit Crumble With Oatmeal Cookie Crust](/sites/default/files/2024-02/Seasonal%20Fruit%20Crumble%20With%20Oatmal%20Cookie%20Crust.jpg)
Ingredients
Makes 8 Servings
- 1 pint fresh blueberries and/or blackberries
- 2 apples (gala or honey crisp preferred), small dice (2 1/2 cups)
- 2 tablespoons maple syrup
- 1 tablespoon organic evaporated cane sugar
- 1 teaspoon lemon juice and zest of half a lemon
- 1 teaspoon nonalcoholic vanilla flavor
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 2 teaspoons arrowroot powder
- 1 cup rolled oats (gluten-free)
- 1/2 cup coconut flour
- 3 tablespoons evaporated cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup neutral-tasting oil (safflower or grapeseed), plus 1 1/2 tablespoons for topping
- 1 teaspoon nonalcoholic vanilla flavor
- 1 tablespoon maple syrup
- 3 tablespoons plain oat milk
- 1 tablespoon cinnamon sugar (optional for topping)
Directions
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Preheat oven to 375 F.
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Place blueberries and/or blackberries and apples in a large bowl. Combine with maple syrup, sugar, lemon zest and juice, vanilla, sea salt, cinnamon, and arrowroot. Transfer to a greased 8-by-8-inch baking dish.
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In a food processor, add oats, coconut flour, sugar, baking powder, sea salt, cinnamon, and nutmeg. Pulse until coarse and crumbly. Add vanilla, maple syrup, and oat milk. Mix until just combined.
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Top berry mixture with topping. Spread topping out evenly. Sprinkle with cinnamon sugar, if using. Drizzle with 1 1/2 tablespoons oil. Bake for about 38-42 minutes or until golden brown and bubbling in center.
Nutrition Facts
Per serving:
Calories: 238
Fat: 11.5 g
Saturated Fat: 1.5 g
% Calories From Fat: 42%
Cholesterol: 0 mg
Protein: 3 g
Carbohydrate: 32.5 g
Sugar: 17 g
Fiber: 5.5 g
Sodium: 301.5 mg
Calcium: 65.5 mg
Iron: 1 mg
Vitamin C: 5.5 mg
Beta-Carotene: 25 mcg
Vitamin E: 3.5 mg