Meg's Fruit Crisp
Recipe adapted from Maggie's Apple Crisp.
however much you want, whatever kind you prefer - I used blueberries and nectarines. You could also use peaches, cherries, raspberries, apples, pear, cranberries, or any other combination you can think of (kiwi and banana might be kind of gross for a crisp, though).
Enough honey to lightly coat most of the fruit - a few tablespoons should do the trick.
1/2 c. butter, softened enough to mix easily
1 & 1/2 c. almond flour
1 c. unsweetened coconut flakes
1/3 c. honey
1 c. finely ground nuts (walnuts suggested - I tried cashews, but they got hard and added an unpleasant texture to the crisp. The next time, I just omitted them.)
splash of vanilla
spices if you're into that
1. Preheat oven to 350 degrees.
2. Prepare fruit and place in baking dish. I find a taller, slimmer dish works better than a short, wide one, unless you want the fruit to absorb the crust. Add honey. Mix to coat fruit.
3. Place in preheating oven to soften fruit a bit. Take out after 5 minutes or so.
4. Work on topping: Combine all ingredients in no particular order. Consistency should be similar to cookie dough. If dough is too moist and sticky, add more dry ingredients. Try not to eat the dough as-is.
5. Place topping on top of fruit. I find it's easier to use my fingers than a utensil to spread the topping. Make sure that there is a way for bubbling fruit to escape onto the crust if needed.
8. Bake at 350 degrees F. for 50 minutes, or until top is golden brown. If you used a taller dish, the crust will be thicker and probably won't cook the whole way through. This is okay. The rawer crust is eggless, so it's safe to eat, and also delicious.
9. Try not to eat it all in one sitting. This goes very well with SCD yogurt or ice cream. YUM.