We've used a version of this recipe on our Strawberry Rhubarb Crisp, but this is the new and improved fall recipe. It's flexible (use your favorite nuts and spices!) and versatile—perfect for an apple pie topping, or whatever your favorite fruit filling may be.
¼ cup all-purpose flour (or sub gluten-free flour)
½ cup coconut sugar or brown sugar
1/8 tsp. sea salt
1/8 tsp. ground cardamom (optional)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
½ cup walnuts, pecans or pistachios chopped and lightly roasted
½ cup vegan butter (or coconut oil)
Combine the oats, Breadless Crumbs, flour, sugar, salt, spices and nuts in a mixing bowl. Add the vegan butter or coconut oil and work it in with a fork or your fingers until the mixture resembles a soft cookie dough.
Crumble the mixture over your favorite fruit pie filling and bake according to filling recipe, or until topping is golden brown.