2 cup fresh raspberries
2 cup fresh sliced strawberries
4 medium oranges, segmented
1 cup Gluten Free all purpose flour (I used Pamela’s baking mix)
¼ cup Gluten free rolled oats (I used Bob’s Red Mill)
¾ cup brown sugar
6 Tbsp melted butter
Mix crumble ingredients together and press half of the mixture into bottom of prepared pan. Pour the prepared fruit on top and evenly distribute over crust. Next, continue with the sauce (below).
¼ cup white sugar
1 ½ tsp corn starch
¼ Cup water
½ tsp vanilla
Put the remaining ½ of the crumble over the top of fruit and bake until bubbly, about 45 minutes at 350 degrees. Let cool for 15 minutes and serve with vanilla ice cream. Best eaten the same day.