I think the possibilities for this crumble are endless. Cherries? Apples? Peaches? All sound good to me!
I’ve made this recipe a few times now, but have finally perfected the proportions. The tart berries are so perfect with this crisp, sweet crumb topping. I personally think this is such a perfect summertime treat, especially when you can utilize the fruit in season. In my opinion, the perfect crumble has to have the perfect ratio of fruit to crumble. It also has to have the perfect amount of sweet and tart. Bring it to your table and I guarantee you won’t be disappointed!


Ingredients:
4 cups fresh strawberries, cut into quarters
2 cups fresh raspberries
2 cups fresh blueberries
4 tablespoons arrowroot or cornstarch
1/3 cup maple syrup
2 cups rolled oats
1 1/2 cups coconut sugar
1/2 cup coconut oil or ghee (solid)
1 teaspoon cinnamon
1/2 teaspoon salt

Directions:
1. Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 pan with non stick spray.
2. Combine all the fresh fruit in the pan.
3. Mix the arrowroot or cornstarch with the maple syrup to make a paste. Spread the paste around the fresh fruit, mixing up the fruit as you go.
4. To make the crumble, place the oats in a food processor and pulse until most of the oats are grinded up. Next add the coconut sugar, coconut oil/chee, cinnamon and salt. Pulse until the mixture becomes course crumbles.
5. Add the topping to the fresh berries. Pat down the topping as you cover the berries. Place in a preheated oven for 40-45 minutes or until the crisp is bubbling at the sides and the topping is slightly brown.

Enjoy with your favorite ice cream or whipped cream * I personally love it with almond milk vanilla ice cream!