Peach-Rhubarb Crumble (Vegan, GF)

Filling:

1 1/2 cups diced rhubarb

3 large peaches

1/2 tsp minced ginger

2 tbsp maple syrup

2 tbsp honey

1 tbsp arrowroot flour

Crust:

1 cup oats

1/3 cup oat flour

2-3 tbsp maple syrup

2-3 tbsp unsweetened applesauce

1/2 tsp cinnamon

1/2 tsp vanilla

Pinch of salt

Mix filling together, spread out evenly in a shallow baking dish, I used a 12 inch pie plate. Mix crust together, if you add more applesauce/maple syrup it will be more crumbly, if you add less it will be more of a cobbler-type dish. Spread crust onto fruit making sure to reach the outer edges and so very little fruit shows through. Bake on 350 F for 40 minutes, then bake on 375 F for 10-20 extra minutes or until crust is somewhat golden (remember there is no oil so it won't be completely golden brown). Serves 6.

* If you are substituting the rhubarb for another fruit add some lemon juice and reduce honey/syrup. *

* If you would like more of a crunchy crispy crust, add more oats, less flour and sprinkle it liberally instead of patting it down *

There is no oil or fat in the crust and the filling is literally like real pie filling because the arrowroot flour acts as corn starch and thickens it up. This crumble is not overly sweet, so you wouldn't even feel guilty eating it for breakfast. Yum :)

-Jaclyn