Fruit Crisp
This recipe highlights the best of fruit that’s available any season! It does have natural sugars in it so this is a special treat.
For the Fruit Filling:
3 to 4 cups of in-season organic fruit: blueberries, blackberries, raspberries, peaches, nectarines, any kind of apples, pears
1 lemon – zest and juice
¼ tsp grated or powdered nutmeg
1 Tbsp cornstarch
1 cup almond flour
1 cup gluten free blend
1 cup gluten free oats
½ cup walnuts or pecans
¼ tsp salt
1 ½ tsp baking powder
1 1/2 tsp cinnamon
¼ tsp grated or powdered nutmeg
½ stick unsalted organic butter, melted and browned
Directions
Preheat the oven to 375°
Liberally butter a 9X9 pan
To make the topping:
Sift the flours into a bowl, then add the remaining dry ingredients
Pour the melted butter over the dry ingredients and stir until combined
To prepare the fruit:
Wash and dry fruit. If you’re using stone fruit, slice into small pieces
Place into a bowl
Add the lemon zest and juice, cornstarch
Stir until combined
Pour the fruit into the prepared pan and cover with the topping
Bake until the topping is golden brown and the fruit is bubbling, about 35 to 45 minutes
Serve with my Whipped Coconut Cream!