2 1/2 cups fresh raspberries
1 tablespoon arrowroot
2/3 cups cane sugar
1 teaspoon vanilla extract
1 cup white spelt flour
1/4 cup cane sugar
1/4 cup brown sugar
1/3 cup oats
1/4 cup pecans, chopped
1/3 cup salted butter, chilled, cubed
- Heat oven to 350°F. In a bowl, stir together raspberries, arrowroot, sugar, and vanilla. Set aside.
- In a separate bowl combine flour, sugar, brown sugar, oats, pecans, and butter. Cut together with a pastry cutter or pulse in food processor until mixture resembles coarse crumbs.
- Spread berry mixture in a greased pie pan. Sprinkle topping mixture evenly over the top. Bake for 25 to 30 minutes, or until topping is golden brown.
- Let cool for 10 minutes before serving. Serve with whipped cream or vanilla ice cream.