| 18 | 45 | 264 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 8 |
| 1/4 cup | Apple juice (unfiltered and organic preferred) |
| 1 cup | Blueberries (fresh (or frozen) |
| 1 cup | Raspberries (fresh (or frozen) |
| 1 cup | Blackberries (fresh (or frozen) |
| 1 cup | Strawberries (sliced fresh) |
| 1 dash | Celtic sea salt (or sea salt of your choice) |
| 1/4 cup | Water, filtered |
| 2 tbsp | Arrowroot flour |
| 1/2 cup | Rolled oats, dry (or gluten-free rolled oats) |
| 1/2 cup | Walnuts |
| 1/2 cup | Almonds, raw |
| 1/2 cup | Coconut, shredded |
| 1/4 cup | Sunflower seeds (hulled) |
| 1/4 cup | Pumpkin seeds (pepitas) |
| 1/4 cup | Rice flour, white (or flour of your choice) |
| 1/2 cup | Apple juice (unfiltered and organic preferred) |
| 1/4 cup | Maple syrup |
| 1/2 tsp | Vanilla extract, pure |
Fruit Mixture Ingredients:
Preheat oven to 350°F/180°C, and grease a rectangular baking dish with coconut oil, ghee or butter.
To prepare the fruit mix, throw the apple juice, berries, and sea salt in a medium saucepan, and simmer on low heat until reduced.
Stir the arrowroot into the filtered water until well combined. Stir the arrowroot mixture into the berries, and simmer on low for about 5 minutes, until thickened.
Pour the thickened fruit mixture into the greased baking dish.
Crumble Ingredients:
To prepare the topping, throw the oats, walnuts, almonds, coconut, sunflower seeds, pumpkin seeds, and flour into a food processor fitted with the s blade and pulse a few times just until the ingredients are slightly broken up and combined but still retain a rustic texture.
In a medium-sized bowl, mix together the apple juice, maple syrup, and vanilla. Stir in the dry nut and seed mixture until well combined.
Spoon this mixture over the fruit, and bake for about 30 minutes until slightly golden and bubbling.
Serve warm or cold. Enjoy
| Fruit | 1.3 |
| Grain | 0.3 |
| Meat Alternative | 0.6 |
