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