Raspberry Crisp

2 1/2 cups fresh raspberries
1 tablespoon arrowroot
2/3 cups cane sugar
1 teaspoon vanilla extract
1 cup white spelt flour
1/4 cup cane sugar
1/4 cup brown sugar
1/3 cup oats
1/4 cup pecans, chopped
1/3 cup salted butter, chilled, cubed

1. Heat oven to 350°F. In a bowl, stir together raspberries, arrowroot, sugar, and vanilla. Set aside.
2. In a separate bowl combine flour, sugar, brown sugar, oats, pecans, and butter. Cut together with a pastry cutter or pulse in food processor until mixture resembles coarse crumbs.
3. Spread berry mixture in a greased pie pan. Sprinkle topping mixture evenly over the top. Bake for 25 to 30 minutes, or until topping is golden brown.
4. Let cool for 10 minutes before serving. Serve with whipped cream or vanilla ice cream.