Ingredients
Scale
- 1/2 cup evaporated cane sugar
- 2 tablespoon arrowroot powder
- 8 cups mixed berries such as a combinations of strawberries (raspberries, blackberries, and blueberries, fresh or frozen)
- 1/2 cup 8 tablespoons Miyoko’s Vegan Butter
- 1/2 cup almond paste
- 1 cup packed brown sugar
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 1 cup old-fashioned rolled oats
Instructions
- Preheat oven to 350 degrees
- Defrost berries if using frozen
- Whisk together the evaporated cane sugar and arrowroot in a large bowl. Add the berries and toss throughly to coat. Add fruit mixture to a 2-quart shallow baking dish.
- To make the topping, put the butter, almond paste, brown sugar, and salt in a food processor. Pulse to combine. Add the flour and pulse a few times to combine. Transfer the topping mixture to a bowl and fold in the oats. Cover the fruit with the topping.
- Bake for 30 to 40 minutes, or until the fruit bubbles through the lightly browned topping. Serve warm, with vanilla ice cream or whip cream.
Notes
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