3-4 cups organic cherries, fresh (or any fruit you’d like) (if frozen, defrosted and juices drained) 
1/4 cup organic cornstarch
1/4-1/2 cup organic brown sugar (depending on sweetness of cherries)

1 tsp organic vanilla extract
2 tsp organic cinnamon
2/3 cup Bob’s Red Mill 1-for-1 gluten free flour (or your favorite gf flour mixture)
2/3 cup organic pecans, chopped into small pieces (I used my Cuisinart)
2/3 cup organic gluten free oats
2/3 cup organic dark brown sugar
1/2 t organic nutmeg
5 T organic coconut oil, preferably solid
1/2 t sea salt

Preheat oven to 350F.

Mix together the cherries, cornstarch, and brown sugar and put in a 9” pie tin. In the mixing bowl, mix together the rest of the ingredients, using your fingers to knead in the coconut oil if solid. Put on top of the pie filling mixture in the pie tin. 

Bake for 60 minutes at 350F or until crumble is golden and cherry juices are bubbling. Cover with foil if it begins browning too quickly before the cherries are cooked.

Allow to cool before serving. Tastes better slightly warm.