Ground almonds replace the flour and add sweetness to the topping for this fabulous fruit crisp.
Serves: 4 to 6
1 1/2 cups fresh or frozen raspberries
1 1/2 cups sliced pears
1 cup peeled, sliced apples
1/2 cup fresh or frozen blueberries
1 cup peach juice or other fruit juice
3/4 cup almonds
2 cups rolled oats
1/4 cup plain or black walnuts, halved
1/4 cup whole cashews
1/2 teaspoon sea salt
1/2 cup maple syrup
1/4 cup extra virgin coconut oil, melted
- Preheat the oven to 375 degrees.
- To make the topping, place the almonds in a food processor and grind to a meal. Transfer to a large mixing bowl along with the oats, walnuts, cashews, and salt, and mix well. Add the maple syrup and oil, and stir until well blended.
- Arrange the raspberries, pears, apples, and blueberries in the bottom of a 2-quart baking dish. Cover with the topping, pour the juice on top, and bake 30 minutes, or until the fruit is hot and bubbly and the topping is crisp. Serve warm, spooned into bowls.