Ingredients
Units
Scale
For the filling:
- 2 large pears
- 2 large apples
- 3 cups blackberries
- 1 tablespoon lemon juice
- 3 tablespoons coconut sugar
- 1 tablespoon arrowroot powder
- 2 teaspoons ground cinnamon
For the topping:
- 1 3/4 cups gluten-free rolled oats
- 1/3 cup maple syrup
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 2 tablespoons spelt flour
- 1/3 cup coconut oil
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350°F.
- Peel pears and apples, chop them into bite-sized chunks and place them in a 9-inch baking dish. Add blackberries and lemon juice and toss to coat.
- Sprinkle sugar, arrowroot, and cinnamon on fruit and toss.
- In a bowl, combine rolled oats, maple syrup, walnuts, cinnamon, cardamom, flour, oil and salt. Spread topping over fruit.
- Bake crumble for 25 to 30 minutes, until fruit is bubbling and top is golden brown. Let it cool slightly and serve warm.