Apple, Rhubarb & Raspberry Crisp

Apple, Rhubarb & Raspberry Crisp

Gluten free, Sugar free & Seasonal.

For this recipe, I used a square casserole dish (approx 6 in deep). 

Fill the casserole dish 2/3 to the top with a mix of apple, rhubarb & raspberries (or sub your choice of fruits). 

Sprinkle with monk fruit. Add 1 tbsp tapioca flour and 2 tbsp coconut flour. Drizzle with maple syrup. Stir. 

Separately, make the topping: 

1/4 cup almond flour

1/4 cup coconut flour

1/4 cup maple syrup

1/4 cup butter, cut up (I used vegan butter.)

1/2 cup oats

Add the topping to the dish. Preheat oven to 375. Bake for 40-45min.

And it’s done!! Enjoy this seasonal delicious breakfast / dessert 🙂