Blackberry Peach Crisp (GF, DF, Grain Free, Paleo)

ingredients:

Berries + peaches:

- 3 cups of blackberries
- 4 peaches, washed and cut into 1-inch pieces
- 1 tbsp lemon juice
- 1 tbsp tapioca flour (or arrow root starch or gluten free flour)
- 1 tbsp monk fruit sweetener (or maple syrup), taste to see if you prefer it sweeter.

Crisp:

- 1 cup roughly chopped pecans
- 1/2 cup slivered almonds
- 1 cup almond flour
- 1/2 cup monk fruit sweetener (or coconut sugar)
- 3/4 cup shredded unsweetened coconut
- 4 tbsp melted coconut oil
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp sea salt

method:

1. Preheat oven to 350 degrees F.
2. Mix berry and peaches together with lemon juice, tapioca flour, and monk fruit sweetener
3. Add fruit to a 9x13 inch dish
4. In a large bowl combine all the dry ingredients, stir to combine.
5. Add the melted coconut oil and vanilla extract, mix again and spread evenly over fruit.
6. Bake on middle rack for 40 mins (uncovered), or until fruit is bubbling and the topping is golden brown.
7. Let cool for 10 mins.
8. Serve with vanilla ice cream or whipped coconut cream!

🥥Whipped coconut cream🥥
- 1 can of coconut milk, place upright in the fridge overnight
- Place a stainless bowl in freezer 10 mins before making
- Add the coconut cream to the bowl, leaving the water in the can
- Add 1 tsp vanilla extra, a small amount of sweetener (I used 3 drops of stevia), and a dash of cinnamon 👌🏼
- Store in fridge.