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
- Pre-heat the oven to 350F and lightly grease a 10″ pie pan or cast-iron skillet.
- 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.
- Bake for 30-45 minutes or until the topping is golden brown and the filling is bubbly. Serve & enjoy!