Made with whole and healthy ingredients = Dairy and gluten free 

Using minimal ingredients are my kinda go-to recipes. 

1. you don’t have a big mess to clean up afterwards 
2. it takes all of 15 min to make (not including bake time, just prep time)
3. you most likely have all products on hand in kitchen already
4. AND best part it’s healthy, yet you’d never know 

Here’s how it goes down:

Instructions:

Preheat oven to 350 and spray pan with coconut oil and set aside.

Next, mix all crust/crumble ingredients together in a large mixing bowl.

Then, take 2/3 of the mixture and press it evenly onto the bottom of the oiled pan. Set the rest of the crust/crumble mixture aside (this is what you will use for the crumble topping).

Bake crust for 10 minutes. Remove crust and set aside.

Next, place all ingredients for the fruit filling into a medium sauce pan. Turn heat to high and bring filling to a boil, stirring often and breaking up the fruit. Once boiling, turn heat down to low and let simmer for 10-15 minutes. Continue stirring.

Once the fruit filling has thickened, pour on top of the crust. Spread the rest of the crumble mixture over the top of the fruit filling and then bake for another 10-12 minutes.

Let cool for 20 minutes before placing into the fridge for at least 2-3 hours to let the filling set. 

Then slice and serve! 

This recipe is broken up in two categories. Crust and filling. 

First, Let’s talk crust. 

For the crust and crumble you will need:

• 3 cups almond meal
• 1 cups GF rolled oats
• 2 Tablespoons of almond milk
• 1/4 cup of coconut oil
• 1 scoop of collagen *optional
• 1/4 cup of honey or maple syrup (or 2 large pitted dates)

Now to the filling. Ah this is the tastiest part to me!

For filling you will need:

• 3 cups fresh fruit (or add two types. i used 2 cups blueberry 1 cup pears)
• 1/2 cups of water
• 1/4 lemon juice
• zest from 2 lemons (or 1 large one)
• 2 tablespoons of arrowroot or tapioca flour
• pinch of salt 

• 1/4 teaspoon of salt