Peach Raspberry Crumble Bars

• 2 cups Fruit (for The 2 Cups I Used 4-5 Peaches, Cored And Chopped And 1/2 Pint Raspberries
• 1 cup Water
• 1/4 cups Maple Syrup Or Honey
• 1 teaspoon Vanilla
• 1- 1/2 cup Oat Flour
• 1 cup Brown Sugar Or Maple Syrup
• 1/4 teaspoons Salt
• 1- 1/2 cup Whole Oats
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 3/4 cups Coconut Oil, Melted

1. Preheat oven to 350 F. Combine fruit, water, maple syrup and vanilla in saucepan.
2. Simmer on medium high heat for 10 minutes or until fruit is broken down.
3. Stir often.
4. When done, remove it from the heat.
5. For the crumble, mix oat flour, brown sugar, salt, whole oats and baking soda until well combined.
6. Next, slowly mix in the vanilla and melted coconut oil until just moistened.
7. Then, press half of the oat mixture into greased 9-inch pie pan.
8. Pour fruit filling over the bottom layer and smooth it out so it makes an even layer.
9. Top with remaining crumble.
10. Bake for 20-30 minutes, or until crumble is golden.
11. Remove pan from oven and set it on a rack.
12. Let the crumble cool completely before serving.
13. Store in the refrigerator in an airtight container.
14. I preferred it the next day when it was cold.

i, water, maple syrup, vanilla, flour, brown sugar, salt, oats, baking soda, vanilla, coconut oil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/peach-raspberry-crumble-bars-2/ (may not work)