Apple, Cherry and Blueberry Crisp (Gluten-Free)
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
For the fruit filling:
- 2 cups chopped tart apples
- 1 cup frozen blueberries
- 1 cup frozen cherries
- 1/2 cup maple sugar, sucanat, or organic cane sugar
- 3 tablespoons arrowroot
- Zest of 1 lemon
- Zest of 1 orange
- Juice of 1 lemon
- Juice of 1 orange
For the topping:
- 1 cup blanched, finely ground almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon Celtic sea salt
- 1/4 cup maple sugar, sucanat, or organic cane sugar
- 2 tablespoons arrowroot
- 1/2 teaspoon unflavored grass-fed gelatin (this ingredient acts as the “gluten” to bind the flours together)
- 5 tablespoons unsalted butter, cold, cut into tablespoons
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the apples, blueberries, cherries, 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 the almond flour, coconut flour, sea salt, maple sugar, gelatin and arrowroot in the bowl of a food processor. Pulse a few times to combine. Add the 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.