Apple, Cherry, Blueberry Crisp

You can use whatever combination of fruit you like. No need to thaw the fruit before mixing. I prefer to serve my crisps with a drizzle of fresh cream. If you’d like to know where I source my ingredients, come over to my Facebook page, “like” the page, click on “Favorite Sources” and download the pdf. Serves 6

2 cups chopped tart apples
1 cup frozen blueberries
1 cup frozen cherries
1/2 cup maple sugar or sucanat
3 tablespoons arrowroot
Zest of 1 lemon
Zest of 1 orange
Juice of 1 lemon
Juice of 1 orange

For the topping:
1 cup almond meal (flour)
1 tablespoon coconut flour
1/2 teaspoon Celtic sea salt
1/4 cup maple sugar or sucanat
2 tablespoons arrowroot
1/2 teaspoon unflavored gelatin (this ingredient acts as the “gluten” to bind the flours together)
5 tablespoons unsalted butter, cold, cut into tablespoons

Preheat oven to 350ºF and adjust rack to middle position. Place apples, blueberries, cherries, maple sugar, arrowroot, zests, and juices in a large bowl and stir until combined. Pour into an 11 x 7” baking dish, or spoon mixture into 6 oz. ramekins.

Place almond meal, coconut flour, sea salt, maple sugar, gelatin and arrowroot in the bowl of a food processor. Pulse a few times to combine. Add butter and process until ingredients come together to form a dough. Crumble topping with your fingers and layer on the top of the fruit mixture. Bake for 30 minutes until golden brown on top and bubbly. Cool for 10 minutes. Serve.