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Gluten-Free, Triple Berry Crisp
Servings: 8
Preparation Time: 35 minutes
Ingredients:
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh pineapple, chopped
- 1 cup almond flour*
- 1/3 cup coconut flour
- 1/3 cup arrowroot starch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 tablespoon raw honey
- 1/2 cup palm shortening
Directions:
Combine berries and pineapple in a baking dish.
In a bowl, mix together almond flour, coconut flour, arrowroot starch, cinnamon, ginger, and baking soda. Cut in honey and palm shortening until mixture is crumbly. Sprinkle crumbs over berries.
Bake at 350 degrees F for about 30 minutes or until crumbs start to brown.
Serve with fresh coconut whipped cream, if desired.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
