3 cups blueberries
2 cups cherries,pitted and halved
2 tbsp GF/WF plain flour
1 tbsp low GI cane sugar or 2 tsp agave nectar
1 tbsp low GI cane sugar or 2 tsp Agave nectar
1/3 cup GF/WF plain flour
1/3 cup whole rolled oats- GF/WF, yeast free
2 tbsp vegan spread
- Preheat oven to 180°C. Combine the flour,sugar and fruits in a large mixing bowl.Transfer them in to the baking dish or individual ramekins. Bake in preheated oven for 15-20 minutes or until cherries are tender and blueberries are releasing juices. Remove from oven.
- Make crumble topping: Combine flour, sugar, vegan spread and rolled oats in a mixing. Using your fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
the crumble mixture evenly over the fruit
mixture ,about a tablespoon on each of the ramekins, press gently.
Bake for 25-30 minutes until the crust is lightly brown and the fruit is tender and juices are bubbly and oozy.
Serve warm on it's won or with a dollop of whipped coconut cream or cashew almond coconut cream.