1 cup gluten-free, thick-cut oats
1 cup chopped almonds
1 tsp cinnamon
1 tbsp coconut palm sugar (or brown sugar)
Pinch of sea salt
1/4 cup of coconut oil
6 pears, peeled and cored
8 oz blackberries
2 tsp cinnamon
1/2 tbsp coconut palm sugar (or brown sugar)
1/4 cup arrowroot powder
1/3 cup Taza Chocolate Covered Cacao Nibs
1. Pulse oats and almonds in a food processor until they become coarse crumbs. Put crumbles into a bowl and mix with the spices, sugar, and salt. Mix in coconut oil until all dry ingredients are moist.
2. Cut up fruit into bite size pieces. Mix in a bowl with spices, sugar, salt, and arrowroot powder. Transfer mixture into a baking dish and toss in Chocolate Covered Cacao Nibs. Sprinkle crumble topping over entire dish and put in the oven at 350 degrees for 35 minutes, or until the top is crisp and the fruit soft and bubbling. Let cool and enjoy with a scoop of ice cream.