Gluten Free Triple Berry Crisp

Gluten Free Triple Berry Crisp

photo by recipe author

Servings: 8
Preparation Time: 35 minutes

• 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

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° 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!