3 cups fresh mulberries
2 teaspoons organic corn starch
1 Tablespoon lemon juice
1/2 cup almond butter
1/2 cup water
1/4 cup cane syrup (adjust to taste)
1/2 cup quinoa flakes or rolled oats
1/2 cup chopped toasted almonds
1/4 teaspoon vanilla extract
Preheat over to 350 degrees.
Toss mulberries with corn starch until
Place in an 8x8 baking pan
and sprinkle with lemon juice. Set aside.
To make topping, use a fork to beat
together almond butter and water until light.
Mix in cane syrup until completely combined.
Taste for sweetness and adjust.
ingredients into mixture.
Crumble topping in an even layer over
the prepared mulberries.
Bake in preheated oven for 30-40 minutes,
until berries are juicy and topping is lightly
Cool for a few minutes before serving.
Cover leftovers and eat within 2 days.