Vegan Plum Peach and Blueberry Crumble

FRUIT SEASON! (Well, at least here in Ontario.)

What better way to make use of all that fruit than in a quick and easy crumble? This recipe really lets the fruits shine with very little added sweetener (just some agave/maple syrup). 

While we are so sad that fall is coming, we do love this time of the year when there is so much fresh local fruit and vegetables! It's kind of like Christmas for vegheads :) We hope you will enjoy this recipe - let us know if you try it out for yourselves and if you switch it up in any way! 

Plum Crumble
Adapted from Leaf Root Flower Fruit

Plum Filling:
1/3 cup apple sauce
1 Tbs. arrowroot powder
6 cups thinly sliced plums, peaches, and blueberries (about 3 lb.)
1/4 tsp. ground nutmeg

Crumble topping:
1 cup whole rolled oats
1 cup brown rice flower (or WW flour)
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 cup melted coconut oil
1/4 cup agave nectar

Directions:
1. Preheat oven to 350°F. Spray 8-inch square baking pan with oil, set aside.
2. Place apple sauce in mixing bowl. Add arrowroot, and stir to dissolve. Add fruit, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
3. Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in the agave nectar while mixing with fork. Distribute evenly over the filling.
4. Bake 20 to 30 minutes, or until topping is golden and fruit is bubbling. Serve warm.