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#CRUMB TOGETHER FREE#
I’ve been trying out Flora dairy free butter blocks and so far I love it for sauteing, I haven’t tried it for baking yet but that’s next. Just make sure to pick one that tastes great and meets your food allergies. Store leftovers in an airtight container at room temperature for up to 3 days.For best results, allow these to cool completely before cutting and serving. Cool at least 30 minutes before cutting.The filling will look pretty liquidy at this point, but the filling will firm up as it cools, promise! Remove from the oven and allow to cool at least 30 minutes before cutting.Sprinkle the crumb topping over the preserves evenly and bake for 15 minutes.Spread the fruit-only preserves on the cooked crust and spread evenly.
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Once the crust is baked, remove it from the oven.Melt the dairy free butter and pour the butter and vanilla into the oat mixture and stir together until a crumbly mixture forms.Stir together the oats, flour, and brown sugar. While the crust is baking, make the crumb topping.Spread the flour/butter mixture into the bottom of the prepared pan and press evenly using the back of a measuring cup.Melt your dairy free butter in the microwave then stir the melted butter into the flour mixture until a crumbly mixture forms that sticks together when it’s pressed.Make the crust: in a medium bowl, whisk together the gluten free all purpose baking mix and the sugar.Preheat your oven to 350 degrees F and line an 8×8-inch square baking pan with parchment paper.