Peach & Raspberry Clean Crumble

Ingredients: Makes 6 servings
3 C peaches fresh or frozen *see notes for preparation differences
2 C raspberries fresh or frozen *see notes
5 tbsp date sugar or coconut sugar
2 tbsp arrowroot powder or corn starch
1 tsp vanilla
1 tbsp lemon juice
1 tsp cinnamon

Crumble topping:
1 1/2 C Oat Flour
4 tbsp date sugar or coconut sugar
5 tbsp arrow root powder or tapioca starch or corn starch
4 tbsp coconut oil
2-3 tbsp pure maple syrup

Directions:

1. Preheat oven to 350F. Pick a 8×8, 9×9 or pie plate
2. *If you’re using frozen fruit you will heat the fruit in saucepan for 8 minutes and drain the liquid. If you’re using fresh fruit you can skip the cooking step and move on
3. In your baking dish layer the peaches, raspberries, arrowroot starch, sugar, vanilla, lemon juice and cinnamon and mix well.
4. In a separate bowl, mix the crumble topping ingredients. The texture when completed will be thick and a lot like pie dough. Use your fingers to flatten pieces of it and cover the fruit in your baking dish. Leave the edges and corners uncovered so the fruit juice doesn’t spill out
5. If you used frozen fruit bake for 35 minutes. If you used fresh fruit bakes for 40-45 minutes. Allow to cool before serving