Ingredients

4 cups seedless grapes, halved4 cups fresh or frozen blueberries1 cup sliced fresh or frozen strawberries, thawed3/4 cup turbinado (washed raw) sugar or 2/3 cup granulated sugar1/3 cup cornstarch1-1/2 teaspoons grated lemon zest1 tablespoon lemon juiceCRUMBLE:1-1/2 cups gluten-free all-purpose baking flour 1/3 cup turbinado (washed raw) sugar or 1/4 cup granulated sugar1-1/2 teaspoons baking powder1/3 cup coconut oil1 large egg, room temperature1 teaspoon vanilla extractCINNAMON-SUGAR TOPPING:1 teaspoon turbinado (washed raw) sugar1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; transfer to a greased 2-qt. baking dish.

For crumble, place flour, sugar and baking powder in a food processor; process until combined. Add coconut oil, egg and vanilla; pulse until crumbly. Sprinkle over fruit mixture. Combine topping ingredients; sprinkle over crumble. (Dish will be full.) Place on a rimmed baking sheet.

Bake until topping is golden brown and filling is bubbly, 40-45 minutes. Serve warm.