Ingredients:

• 2 1/2 Cups fruit of choice or 14 oz of jam or preserves of choice
• 1 1/2 Cups sorghum flour
• 1 Cup gluten-free oats
• 1 Cup coconut oil
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Optional: Sprinkle of cinnamon and sugar for the topping
• Optional: If you’d like this as a dessert and not a breakfast bar, add 1/2 Cup sugar to your dry mix
• *I used orange marmalade and raspberries for my filling and added the orange zest to the dry mix

Directions:

1. Preheat your oven to 375 degrees Fahrenheit.  Cover an 8 x 8 baking dish with parchment paper and spray with non-stick spray.
2. In a mixing bowl combine your sorghum flour, gluten-free oats, baking powder, ground cinnamon, and stir to incorporate.  Mix in your coconut oil until fully combined (will be a dry, crumble consistency).
3. Press half of your crumble mixture into your prepared baking dish.  Evenly spread your fruit over your bottom layer leaving a crust on all four sides.  Sprinkle the remaining crumble top evenly and pop your baking dish in the oven.  Optional: sprinkle the top with sugar and cinnamon.  Bake your crumble bars for 40 minutes, or until the top is golden.  Let cool.
4. When you’re read to slice your bars, carefully lift your parchment paper and place on a cutting board.  I used a pizza cutter to slice my bars into even squares (feel free to use a knife!).

5. Enjoy eating whole!