Fruit Crumble (GF/Vegan)

I have been making fruit crumbles for as long as I can remember. The reason why I call this recipe ‘fruit’ crumble is because really any type of fruit will work. I particularly love strawberry, blueberry, and rhubarb (or a mix of all three!). As summer comes to an end, our pick of seasonal fruits diminishes and we are left with months of eating a variety of apple desserts. Don’t get me wrong, I love anything apple, but it’s sometimes nice to have a strawberry dessert in the middle of January.

Thanks to Nature’s Touch frozen fruits, we can easily make summer fruit desserts year round! I particularly love their strawberry rhubarb harvest mix as you can simply open the bag and bake – no prep required! Natures Touch makes sure their fruits are free of pesticides and GMO’s and frozen at peak freshness. This healthy dessert is a perfect one to enjoy year-round and best of all, it couldn’t get any easier!

*This post is brought you by Nature’s Touch, but all opinions are my own.

Filling Ingredients:

• 1 bag Nature’s Touch Strawberry and Rhubarb Harvest or 4 cups chopped fruit
• 1/4 cup pure maple syrup
• juice of half a lemon
• 2 tbsp arrowroot starch

Topping Ingredients:

• 2 cups gluten free rolled oats
• 1/3 cup coconut oil (solid)
• 1/2 cup raw pecans (optional)
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 tbsp cinnamon
• pinch of salt

Directions:

1. Preheat oven to 350 F.
2. In a medium bowl, mix all filling ingredients and place in a shallow baking dish (approx 9 inches).
3. In a medium bowl, add your rolled oats. Using your fingers, work the coconut oil into the oats until it has completely absorbed into the oats. It’s ok if some chunks remain. This might take a minute or two.
4. Add your remaining ingredients to the oats and mix well. Spread topping evenly over filling and bake for about 40 minutes or until the filling begins to bubble and the crumble becomes golden.