I love the flavour combo of raspberries and pears together. You get some sweetness from the pears and a bit of sour from the raspberries. They go so well together!
Instructions
1
In a mixing bowl, add the oats, almond flour, coconut sugar, 2 Tsp cinnamon, ¼ tsp salt, coconut oil and mix to combine to create the crisp topping. Set aside.
2
Preheat the oven to 350°F and grease (with coconut oil) a deep baking dish. I used a 11 x 7-inch dish.
3
In the greased baking dish, add the pears, raspberries, maple syrup, vanilla, tapioca starch, 1 tsp cinnamon, ¼ tsp sea salt and mix with your hands to evenly coat the fruit.
4
Spread out the fruit into an even layer. Alternatively, you can do this in a bowl then pour into the dish.
5
Pour the crisp topping over the fruit and evenly spread on top.
6
Bake for 45 minutes or until the oats turn golden brown. Let it cool for 15 to 20 minutes before serving.
7
Serve in bowls with your favourite vanilla ice cream (I used coconut ice cream).
8
Store leftovers in an airtight container in the fridge for up to three days. Reheat if you prefer it warm.
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