Ingredients
1/2 cup old-fashioned rolled oats
1/4 cup spelt flour
1/4 cup cane or maple sugar
1/2 teaspoon ground cinnamon
3 tablespoons coconut oil, melted
2 teaspoons maple syrup
1 1/2 teaspoons pure vanilla extract
1/2 cup raw almonds, toasted and chopped
6 cups blueberries, raspberries, and blackberries
1/2 teaspoon ground cinnamon
1 tablespoon arrowroot or cornstarch
2 tablespoons maple syrup
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
Cardamom Custard
Preparation
Heat oven to 350 degrees and position rack in lower third. Combine topping ingredients in a bowl.
Combine filling ingredients in another bowl. Pour filling into a 9-inch pie dish and sprinkle with topping.
Place dish on a parchment-lined baking sheet and bake until bubbling and golden, about 50 minutes. (Tent with foil if becoming too dark.) Let cool slightly and serve topped with Cardamom Custard.
