Ingredients
Scale
Topping
- 1 cup almond flour
- ¼ cup finely shredded unsweetened coconut
- ¾ cup pecans
- 2 tablespoons coconut flour
- 4 tablespoons olive oil
- 3 tablespoons honey or maple syrup
Filling
- 6 cups summer fruit (peaches, plums, nectarines, blueberries, blackberries, cherries)
- 1 teaspoon ground cinnamon
- 2 tablespoons honey or maple syrup
- Juice of 1 lemon
- 2 tablespoons tapioca starch
Instructions
- Preheat oven to 375 degrees F. Place the ingredients for the filling in an 8 inch square pan and stir to combine.
- In a medium bowl, stir together the almond flour, coconut, pecans, and coconut flour. Stir in the olive oil and honey until a crumbly mixture forms. Sprinkle over the fruit and place on a foil lined baking sheet for easy clean up.
- Bake 30-40 minutes, until fruit is bubbling vigorously and top is golden brown. If the top begins to brown too much before the fruit is bubbling, tent it with foil.
- Serve the crisp warm, store in an airtight container in the refrigerator for up to 3 days, or in an airtight container in the freezer for up to 3 months. Thaw in the microwave in 30 second increments.
- Prep Time: 15 minutes
- Cook Time: 40 minutes