Fruit Base:
16 oz bag of Frozen Sweet Cherries
8oz can of crushed or cubed UNsweet pineapple, drained
1 tsp. Organic SweetLeaf Stevia powder
1/4 C. powdered Swerve Sweetener (OR 2 Tbsp.Lakanto Powdered Monkfruit Sweetener)
1 tsp. Honey (optional)
1 tsp. Pure Vanilla Extract
Topping:
3/4 C. Almond Flour
1 Tbsp. Coconut Flour
1/4 C. rolled oats (optional)
1 Tbsp. Baking Powder (aluminum free)
1 Tbsp. Organic SweetLeaf Stevia Powder (shaker bottle)
1/3 C. Pecan chips
1/4 tsp. salt
2 tsp. Lakanto Maple Flavored Monkfruit Syrup (or maple syrup)
4 Tbsp. butter cut into tiny bits, chilled
Preheat oven to 350.
Butter a baking dish. Mix all your "fruit base" ingredients together and pour into baking dish. For the topping, combine first 7 topping ingredients (almond flour through salt), whisk together well. Stir in Maple Syrup. Work butter in with your fingers to evenly distribute, but leave it a little "clumpy". Spread topping over the fruit base evenly.
Bake 25-30 minutes or until crumble is golden brown. Allow to cool 5-10 minutes before serving. Top with your favorite ice cream or whipped topping. NOTE: A coconut whipped cream would be perfect with this, just sweeten with stevia! :)
Enjoy!