Summer Berry Crisp
Filling
3 cups berries (I used blueberry and dewberry)
2 tbs. raw honey or pure maple syrup
juice of 1 orange
1 tsp. cinnamon
1/2 tsp. nutmeg
1. Heat oven to 325 degrees.
2. Place berries, honey, orange juice, cinnamon, and nutmeg in a large bowl. Mix well.
3. Transfer mixture to a pie plate or casserole dish. Bake for 25 minutes.
4. Make topping.
Topping
2 cups almond flour/meal
4 tbs. coconut spread, room temperature (butter or coconut oil)
2 tbs. raw coconut sugar
pinch of salt
1. Mix almond flour, coconut spread, sugar, and salt together in bowl.
2. After berry mixture is done cooking, sprinkle with topping.
3. Cook for 25 minutes in oven.
4. Let cool for 10 minutes and enjoy!
5. Store in fridge for up to 3 days.