Tart and delicious, this is an easy gluten free bake that’s full of fiber and is another way to integrate healthy berries into the diet. Try this for breakfast or snack with a dollop of Greek or Coconut Yogurt.
Frozen Berries, thawed (6 Cups) *literally any berry mixture will work.
Arrowroot starch (1 heaping TBSP)
Ingredients (crumble topping):
Maple syrup or cane sugar (⅓ Cup) *adjust to desired sweetness
Sea salt (1 tsp)
Rolled Oats (2 Cups)
Butter or coconut oil (⅓ Cup)
Let the berries thaw slightly, at least for a couple of hours, or completely; don’t discard the juice!
Preheat the oven to 350.
Combine the thawed berries with the arrowroot starch (aka arrowroot flour). This is a thickener.
Spread evenly in a glass baking dish.
Combine the oats, sea salt, maple syrup or cane sugar with the butter or coconut oil. Cold butter is best.
Use a fork or your hands to press everything together until it resembles the texture of wet sand.
Spread the oat crumble over the berries and bake for 45 - 50 mins until bubbling and golden.
Let cool before serving.