Crust
- 1 1/3 c flour (GF 1-1)
- 1/4 c sugar
- 1/4 t ground cinnamon and other spices (allspice, nutmeg)
- 1/2 c butter, melted
Berry filling
- 2 c blueberries
- 2 c cherries or peaches or whatever fruit you like
- 1 T honey
- 1 T brown sugar
Topping
- 1/4 c gf flour
- 1/4 c brown sugar (I used coconut sugar)
- 1/4 c old-fashioned oats
- 1/4 c chopped pecans
- 1/8 t cloves and other spices (allspice, cinnamon)
- 2 T olive oil or melted butter
1. Preheat oven to 350 degrees. Melt 1/2 c butter and stir in sugar, cinnamon, then flour. Press into 9 in fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool.
2. Combine fruit. Let cherries drain for 30-60 minutes from a colander into a bowl. Once drained of excess moisture, mix with honey and brown sugar.
3. Mix topping mixture in small bowl. Spoon fruit into crust, then sprinkle topping over. Bake at 350 for 35-40 minutes or until topping is golden and filling is bubbly. Cool and serve with ice cream or yogurt. Put in fridge by the end of the day, preferably after not too much more than 2-3 hours.
