Ingredients
Strawberry Mixture:
4 Cups fresh strawberries, chopped
1 1/2 Cup wild blueberries (fresh or frozen)
1 T organic cornstarch (or arrowroot)
1/2 T fresh lemon juice
2 T maple syrup
Crumble:
3/4 Cup almond flour
1/3 Cup rolled oats (gluten-free if need be)
1/4 Cup shredded coconut, unsweetened
3/4 Cup coconut sugar
1/2 tsp. cinnamon
1/4 Cup chopped walnuts (or your favorite nut)
3 T coconut oil, melted
1 T maple syrup (optional)
Optional: vegan vanilla ice cream
Instructions
1.) Preheat oven to 350 degrees Fahrenheit. Combine all of the Strawberry Mixture ingredients together in an 8″-9″ pie dish. Toss to make sure berries are coated evenly.
2.) In a small bowl, combine the Crumble ingredients except for the coconut oil and maple syrup. Mix until well incorporated and then mix in melted coconut oil and taste. If you feel like you would like it sweeter add the tablespoon of maple syrup.
3.) Place in oven and bake for 35-45 minutes until crumble is golden brown. Remove from oven and let cool for 10-15 minutes. Top with your favorite ice cream and enjoy this healthy, summer dessert!
