Crust and Crumble on top

• 1 ½ cups gluten-free flour (Bob’s Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)

• 1 cup gluten-free rolled oats

• ½ cup coconut sugar

• 1 batch of PeCashew pulp (from PeCashew milk)

• ½ tsp ground cinnamon

• ¼ tsp baking soda

• ¼ tsp salt

• 8 tbsp vegan butter, melted

• 1 tsp vanilla extract

Filling

• 2 ½ cups fresh or frozen berries

• 3 tbsp maple syrup

• 1 tbsp arrowroot starch

• Zest from 1 lemon (optional)

• Pinch of salt