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Preheat oven to 350°F/180°C, and grease a rectangular baking dish with coconut oil.
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To prepare the fruit mix, throw the apple juice, berries, and salt in a medium saucepan, and simmer on low heat until reduced. Stir the arrowroot into the filtered water until well combined. Stir the arrowroot mixture into the berries, and simmer for about 5 minutes, until thickened.
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Pour the thickened fruit mixture into the greased baking dish.
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To prepare the topping, throw the oats, walnuts, almonds, coconut, sunflower seeds, pumpkin seeds, and flour into a food processor fitted with the s blade and pulse a few times just until the ingredients are slightly broken up and combined but still retain a rustic texture.
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In a medium-sized bowl, mix together the apple juice, maple syrup, and vanilla. Stir in the dry nut and seed mixture until well combined.
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Spoon this mixture over the fruit, and bake for about 30 minutes until slightly golden and bubbling.
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Serve warm or cold with cashew cream or ice cream.