Very Berry Crumble

Directions

Making the Filling:

1. Place frozen strawberries and blackberries in a large skillet and saute over medium heat.  Cover for 6-8 minutes, stirring occasionally.

2. When fruit is tender and it’s juices begin to bubble, add ½ cup brown coconut sugar.  Continue to heat for 10 minutes.  Cover and stir occasionally.

3. After 10 minutes, remove mixture from heat and transfer to the bowl of a food processor blender.  Process until pureed.

4. Pour mixture into a medium bowl and add vanilla extract, lemon juice and chia seeds.  Mix and set aside for 20 minutes.

Making the Crust AND Crumble Topping:

Preheat oven to  350 ℉

1. Pour 1 cup whole rolled oats, 1 cup whole wheat pastry flour and ½ cup brown coconut sugar into a medium sized mixing bowl.  Add cinnamon and ¾ cup cashew cream.  Mix with your hands.
2. Split crumble mixture in half.  Pour 1 half of crumble mixture into a nonstick casserole dish and press down firmly.  I used a 9×6 casserole dish.
3. Evenly pour and spread entire fruit mixture on top.
4. Lastly, add 1 tbsp whole rolled oats, 1 tbsp brown coconut sugar and 1 tbsp cashew cream to remaining crumble mixture.  Mix with your hands and place on top of fruit filling.
5. Place in oven and bake for 1 hour.  Best served warm with hugs and kisses!