Ingredients

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

Dry Ingredients:

• 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

1. Preheat the oven to 375°

2. Liberally butter a 9X9 pan

   
   

   To make the topping:

3. Sift the flours into a bowl, then add the remaining dry ingredients

4. Pour the melted butter over the dry ingredients and stir until combined

   
   

   To prepare the fruit:

5. Wash and dry fruit. If you’re using stone fruit, slice into small pieces

6. Place into a bowl 

7. Add the lemon zest and juice, cornstarch 

8. Stir until combined

9. Pour the fruit into the prepared pan and cover with the topping

10. Bake until the topping is golden brown and the fruit is bubbling, about 35 to 45 minutes

11. Serve with my Whipped Coconut Cream!