|Gluten Free Triple Berry Crisp|
|photo by recipe author|
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!