Directions:

• Preheat your oven to 350 degrees.

• Prepare your fruit by simply washing them then drainign off the liquid. cut your strawberries into quarters if you are using frozen let them thaw completely.

• In a large bowl combine all of your filling ingredients. With a large spoon mix the ingredients until well combined. Set this aside while you make your topping.

  Topping Directions:

• In a large bowl combine the flour, semolina, and salt. With a whisk mix the ingredients until well combined.

• In a food processor, Blender, or using an immersion blender mix the water and flax seed and pulse the mixture for thirty seconds. It will be foamy and almost resemble an egg white.

• measure out your oil and while the food processor, blender or immersion blender are running slowly pour the oil into your flax and water mixture. Continue to mix for another thirty seconds. you will end up with a thickened white mixture that resembles a loose mayo.

• Place the egg replacer in a second bowl. add your sugar, and food dye. whisk this mixture until well combined.

• pour the wet ingredients on top of the dry ingredients and using a large spoon or spatula stir these together until all your wet batter has been incorporated. this will feel like a very loose cookie dough.

• work the dough between your fingers, Continuing to do so until you end up with a good mix of large pieces and small to medium pieces. Think sand with a variety of different sized rocks.

• Give your filling a stir again to make sure all your fruit is evenly coated and pour it into your baking dish. Try to make them as evenly layered as possible.

• Now spoon or toss your topping over your filling trying to get it as evenly coated as possible . It wont be prefect and thats okay.

• bake in the oven for 25-30 minutes. You will know its done when your filling just starts bubbling up through your topping.

• let cool completely before serving.