AuthorMariaCategoryDesserts, Nut-Free, Summer, Vegetarian
Preheat oven to 375F.
Measure fruit(s) into the bottom of a 9-inch pie plate or 8x8" baking dish. In a small bowl, stir together the honey, sriracha, and cinnamon. Pour mixture over the fruit and toss to coat. Sprinkle the arrowroot powder over the fruit and toss to coat again.
In a separate bowl, combine the oats, wheat flour, coconut sugar, and salt. Stir until evenly mixed. Add the butter pieces and, using two butter knives to cut through the mixture repeatedly at opposing angles, mix until it forms a crumbly mixture. Sprinkle oat mixture evenly over fruit mixture in baking dish.
Bake in preheated oven for 30-35 minutes, or until golden brown on top and fruit is bubbling up. Serve warm with homemade whipped cream or vanilla ice cream. Enjoy!
(adapted from budgetbytes.com)
Ingredients
Directions
Preheat oven to 375F.
Measure fruit(s) into the bottom of a 9-inch pie plate or 8x8" baking dish. In a small bowl, stir together the honey, sriracha, and cinnamon. Pour mixture over the fruit and toss to coat. Sprinkle the arrowroot powder over the fruit and toss to coat again.
In a separate bowl, combine the oats, wheat flour, coconut sugar, and salt. Stir until evenly mixed. Add the butter pieces and, using two butter knives to cut through the mixture repeatedly at opposing angles, mix until it forms a crumbly mixture. Sprinkle oat mixture evenly over fruit mixture in baking dish.
Bake in preheated oven for 30-35 minutes, or until golden brown on top and fruit is bubbling up. Serve warm with homemade whipped cream or vanilla ice cream. Enjoy!
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