4cups fruitTry and use what's in season, but apples and peaches work well.
4 tablespoons almond flour
4 tablespoons butter, meltedUse coconut oil for a dairy free option
1/4 cup gluten-free rolled oats
1/2 cup pecans
1 pinch salt
2 tablespoons muscovado raw cane sugar
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Preheat oven to 375 degrees.
Peel and cut fruit. In a large bowl, toss fruit with 1 tablespoon almond flour. Place coated fruit in a 9 x 13 baking dish. Drizzle with 1 tablespoon of the melted butter.
In a food processor combine oats, pecans, remaining 3 tablespoons almond flour, salt, muscovado sugar, granulated sugar, remaining 3 tablespoons melted butter and vanilla extract. Pulse until crumbs form.
Sprinkle topping over fruit and bake for 20 minutes, or until crispy and golden brown on top (note: the apple crisp typically needs to bake a bit longer to get the apples to soften more. Bake in 5 minute increments after initial 20 minutes).
Serve warm. You can also serve with vanilla ice cream for those that can have dairy.