Ingredients
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
Directions