This easy gluten-free and vegan dessert makes the perfect ending to a summertime meal. You can use this topping with any fruit filling. For Thanksgiving, try sliced apples and fresh cranberries, or use nectarines and freshly picked blackberries at the end of the summer, or, in the Spring, try chopped rhubarb and fresh strawberries!
Ingredients
Filling
4
yellow peaches
sliced
2¼ cups
blueberries
2 tablespoons
coconut sugar
1½ tablespoons
arrowroot powder
¼ teaspoons
ground nutmeg
¼ teaspoons
ground cardamom
Topping
2 cups
rolled oats
¼ cups
brown rice flour
¼ cups
arrowroot powder
1 teaspoons
cinnamon
¼ teaspoons
sea salt
½ cups
melted
coconut oil
(or unsalted butter)
¼ cups
maple syrup
