Ingredients

• 1 frozen vegan pie crust (9 inch)
• 1 pint blueberries
• 1 pint raspberries
• 1 quart strawberries, cut into quarters
• 1/4 cup evaporated cane sugar
• 1 tablespoon maple syrup (grade b)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice or wine (red or white)
• 1/8 teaspoon ginger
• 1 teaspoon cornstarch
• 1/4 cup whole wheat flour
• 1/2 cup oats
• 2 tablespoons wheat germ
• 1/4 teaspoon cinnamon
• 1 tablespoon coconut oil
• 1 tablespoon safflower oil
• 1 tablespoon maple syrup
• 1 tablespoon evaporated cane sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees.
2. Place berries in a large bowl and add sugar, maple syrup, vanilla, lemon, ginger and cornstarch to the berries. Lightly toss all together trying not to break up the berries.
3. Allow the berry mixture to sit at room temperature for 10-15 minutes. During this time make the crumble topping.
4. Mix whole wheat flour, oats, wheat germ and cinnamon in a medium sized bowl. Add coconut oil and safflower oil to dry mixture and crumble with fingers. (You can use all safflower oil or all coconut oil depending on what you have)
5. Stir maple syrup, cane sugar and vanilla extract into a smaller bowl and then add into dry mixture. The crumble will be a bit dry but this makes it easier to sprinkle an even coating onto the pie.
6. Place the pie crust on a baking sheet to catch any juice that spills over. Add the berry mixture into the pie crust and sprinkle the crumble over the berries in a thin even coating.
7. Bake for an hour or until the middle of the pie bubbles. (poke a small hole through the crumble to make sure the middle is bubbling)