Vegan and Gluten Free fruit crumble

This little vegan and gluten free crumble was so good, I almost forgot to take a photo. Here is the recipe: Fruit filling - 1 mango, 1 nectarine, 1 apple (remove skin from all fruit and cut into 2 inch pieces); 1/2 cup frozen blueberries; 1/3 cup dried cherries; 1 teaspoon vegan honey (made from apples); juice from half an orange; 1/4 cup of apple juice Combine all of the ingredients in an oven-safe container and set aside. At this point, pre-heat your oven to 350 degrees. 🍎 Crumble - Find a very simple sugar cookie recipe and make the following substitutions: Instead of eggs, use: 1 tablespoon of finely ground flax seeds combined with 3 tablespoons of water (this replaces 1 egg); instead of butter, use: coconut oil; instead of sugar, use: maple syrup; and finally instead of regular flour, use: gluten-free baking flour. If the 🍪 recipe you find requires any milk, use your favorite nut milk instead (almond, cashew, or coconut). The best way to mix this crumble is with your hands. Once the ingredients are mixed well, you are ready to put this #dessert together. Assembly- Evenly distribute the dough over the fruit. Once the fruit is covered with the dough, place the dish into the oven and bake at 350 degrees for 20 minutes, or until the dough/crumble/crust looks golden brown. Enjoy! 💚💛💜💙

A photo posted by Betty Clementine (@bettyclementine) on Jun 28, 2015 at 5:12am PDT