Wild Berry Crumble (Gluten Free)

Servings: 6

Prep Time: 10 min

Bake Time: 25 min

Ingredients

Berry layer:

    •    3 cups fresh-picked blueberries or frozen wild blueberries (add raspberries, blackberries, strawberries if desired) I also tried peach - I thought it was okay..

    •    1–2 tsp arrowroot powder (light dusting) to soak up juices

    •    Juice of ½ a lemon or lime

•    optional sprinkle of chia seeds

Crumble topping:

    •    1 cup rolled oats (gluten free)

    •    ½ cup raw cashews

    •    ½ cup raw pecans

    •    4 medjool dates, pitted

    •    1 tsp vanilla powder (or extract) The beyond good brand is my favorite

    •    ½–1 tsp cinnamon (optional)

Instructions

    1.    Preheat oven to 350°F (175°C).

    2.    Prepare berries – In a mixing bowl, toss berries with arrowroot powder and lemon or lime juice. Spread evenly in an 8x8-inch Pyrex pan.

    3.    Make topping – In a Cuisinart food processor, pulse oats, cashews, pecans, dates, vanilla powder, and cinnamon until roughly chopped and crumbly.

    4.    Assemble – Sprinkle crumble mixture evenly over berries.

    5.    Bake – Place Pyrex pan in the oven and bake for 25 minutes, or until topping is lightly golden and berries are bubbly.

    6.    Serve – Let cool for at least 10 minutes before serving. unless you cant wait like me..

Suggestions: eat with ice cream or yogurt with fresh berries on top :)

Picking blueberries at Feldwood Farms

They had a few different species