Check out this totally scrumptious dessert recipe by Diana Keuilian: http://realhealthyrecipes.com/2014/08/20/summer-fruit-crisp/
Servings: 12
INGREDIENTS:
For the Topping:
- ¾ cup coconut oil
- ¾ cup coconut palm sugar
- 2/3 cup blanched almond flour
- ¾ cup sliced almonds
- ½ cup pecans, chopped
- Dash of sea salt
For the Fruit:
- 4 cups stone fruit, chopped (i.e. plums and nectarines)
- 2 Tablespoons arrowroot starch
- ¼ cup coconut palm sugar
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
DIRECTIONS:
- Preheat the oven to 375 degrees F.
- Lightly grease a casserole pan with coconut oil.
- In a medium sized bowl combine all of the topping ingredients and mix until well combined.
- In a large bowl, combine all of the fruit ingredients. Mix until well combined.
- Pour the fruit into the prepared casserole pan. Sprinkle the topping over the top of the fruit.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 5 minutes, until golden.
- Serve warm with a scoop of coconut milk ice cream. Enjoy!
NUTRITION ANALYSIS: Each serving contains approximately Calories: 393 Fat: 25 Carbohydrates: 43 Sodium: 125 Fiber: 4 Protein: 6
Check out more fabulous recipes on https://brienshamp.com/recipes
Your friend & coach,
Brien
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