Apple, Cherry and 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Category: Dessert
- 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.
Nutrition
- Serving Size: Serves 6