Raspberry Pear Crisp

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.