Simple Low Carb Fruit Crisp

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!