Berry Crumble (dairy, soy, nut, gluten free)

For the filling:

• 3 cups frozen berry blend

• 1 tablespoon maple syrup or honey

• 1/4 cup tapioca flour

For the oat crumble:

• 1 cup tapioca flour

• 2 cup oats

• 1 cup brown or coconut sugar

• 1 cup beef tallow or coconut oil

Preheat oven to 400° Fahrenheit.

In a large saucepan on low heat, bring the frozen berries to a boil, stirring frequently. Add the syrup or honey and mix well, then sprinkle the tapioca flour over the berry mixture and stir well to incorporate the flour without any lumps. Stir constantly until the mixture thickens, which should only take a minute or two. Take the pan off the heat, and let the mixture rest for a minute while you make the crumble.

In a large bowl, combine the flour, sugar, oats and tallow or oil, and use a fork to cut the fat into the dry ingredients until the fat is worked in in very small pieces, pea sized or smaller.

Grease an 8”x8” baking dish, and cover the bottom with half of your oat crumb mixture, pressed firmly down to form a crust. Top the bottom oat layer with your berry filling, spreading as needed to even the mixture out over the bottom of the dish. Cover the berry mixture with the rest of the oat crumble in an even layer, pressed firmly over the berry layer. Place in the over for 30-35 minutes, or until the edge of the oat crumble is golden brown. Cool completely before cutting into squares, and removing from the pan for serving.

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