For the Crumble
- 2 1/ 2 cups rolled oats, divided
- 1/ 2 cup almond flour
- 1/ 4 cup coconut oil
- 1/ 4 cup maple syrup
- 1/ 4 cup applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/ 2 teaspoon cinnamon
- 1/ 2 teaspoon salt
For the Filling
- 1 cup strawberries
- 1 cup blueberries
- 1 cup cherries
- 3 tablespoons arrowroot powder
- 2 tablespoons lemon juice
- 3-4 tablespoons maple syrup, optional
Preheat oven to 350°F. Line an 8x8 square baking pan with parchment paper and set aside.
Add two cups of rolled oats to an upright blender, or food processor fitted with a metal "s" blade, pulse the oats until ground down into a flour. Transfer to a large bowl, add the remaining 1/2 cup rolled oats and the rest of the crumble ingredients. Using a spatula or your hand combine the ingredients until the dough begins to stick together.
Measure a heaping 1/2 cup of the dough for the topping and set aside. Spread the remaining dough evenly into the prepared pan. Press firmly and flatten into the bottom, sides, and corners. It may help to slightly oil or wet your fingers or spatula.
Wipe out the food processor and add the fruit. Pulse until the fruit is broken down into small pieces. Transfer to a mixing bowl and add the arrowroot powder and lemon juice.
Spread the filling evenly over the crumble crust. Take the remaining crumble dough and use your fingers to break it up evenly over the fruit filling. Gently push the crumble dough into the filling to set. Bake for 40-45 minutes, or until the top is golden brown and filling is bubbling. Let the bars cool completely before slicing.