This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
Sour Cherry & Strawberry Oat Crumble (vegan & gluten-free)
2 cups strawberries, quartered
2 cups sour cherries, pitted
Squeeze of lemon juice
1/4 cup turbinado sugar
1/2 teaspoon vanilla
2 tablespoons tapioca/arrowroot starch
1 1/4 cup gluten-free quick cooking oats
1/3 cup sorghum flour
2/3 cup almond meal
2/3 cup walnuts, chopped
2/3 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon sea salt
4 tablespoons coconut oil
4 tablespoons cold vegetable shortening, cut into cubes
Raw sugar to top.
1. Mix together all ingredients for filling and stir to macerate berries/cherries. Set aside.
2.Whisk together first seven ingredients until well combined. Using your hands, mix in coconut oil and shortening until crumble resembles an oatmeal cookie dough.
3. Add filling to a Pyrex dish or pie pan. Layer crumble evenly over top & sprinkle with raw sugar to top.
4. Bake at 375 for 35-45 minutes or until crumble is browned and fruit is bubbling. Set aside to cool for 20 minutes, then serve warm.