Paleo Strawberry Apricot Crisp

Paleo Strawberry Apricot Crisp

Adapted from NYTimes.com and Martha Stewart

Ingredients

Serves 8

Filling

1 lb / 16 oz / 453 gr apricots (about 8), pitted and cut into sixth

1 lb / 16 oz / 453 gr strawberries, hulled and halved (or quartered if large)

1 teaspoon freshly squeezed lemon juice

3 tablespoons raw organic honey (or maple syrup)

pinch fine grain sea salt

1 teaspoon vanilla

½ teaspoon arrowroot powder*

Topping

½ cup / 2.5 oz / 70 gr chopped almonds

1 cup / / 3.8 oz / 110 gr almond flour/meal

1 teaspoon ground cinnamon

¼ teaspoon fine grain sea salt

2 tablespoons coconut flour

¼ cup / 2.22 oz / 63 gr raw organic honey (or maple syrup)

4 tablespoons coconut oil

pinch of nutmeg (optional)

*arrowroot powder acts like cornstarch, I found it at Whole Foods in the spice section.

Directions

Preheat oven to 350°F (180°C). Place a rack in the middle.

In a large bowl, toss together the apricots, strawberries, lemon juice, honey, vanilla, salt, cinnamon and arrowroot powder. Set aside.

In a separate bowl mix chopped almonds, almond meal, coconut flour, salt, nutmeg (if using) and honey. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.

Lightly grease (with 1 teaspoon of melted coconut oil) a 9-inch diameter baking pan or skillet. Scrape the fruit mixture (with all the juices) into the baking pan. Spread the topping over the fruit in an even layer.

Bake in the oven for about 20 to 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from the oven and allow to cool at least 10 minutes before serving.