Buttery Black Raspberry Crisp

TRADITIONAL CRISP RECIPES, FILLED WITH SUGAR AND WHITE FLOUR, CAN PUT QUITE THE DAMPER ON ANY HEALTHY LIFESTYLE OR WEIGHT LOSS PLAN. THIS DELICIOUS CRISP INCLUDES HEALTH PROMOTING INGREDIENTS AND RIVALS ANY TRADITIONAL CRISP IN FLAVOR. THIS RECIPE CALLS FOR BLACK RASPBERRIES, BUT ANY FRUIT CAN EASILY BE SUBSTITUTED.

SERVES 10-12

Ingredients:

FRUIT:

8-10 c. of fresh or frozen black raspberries (or any other seasonal fruit)

3 tbsp. of maple syrup

TOPPINGS:

1 c. or 2 sticks pastured unsalted butter, cold and cut into small cubes (sub palm shortening if paleo)

1 c. pecans, chopped

1 c. arrowroot flour

3 c. of blanched almond flour

6 tbsp. whole golden flax seeds, ground

1/2  tsp. sea salt

1 tsp. cinnamon

1/3  c. maple syrup

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Place berries in a 9 x 13-inch dish. Drizzle the 3 tablespoons of maple syrup over the berries. (Depending on the fruit, you may want to add more maple syrup than suggested for the berries to offset the tartness.)

In a large bowl, combine all of the topping ingredients except the maple syrup.

Using your hands or a pastry cutter, work the butter and dry ingredients together until the butter is integrated and crumbs form.

Add the 1/3 cup of maple syrup and work into the crumbs.

Layer the topping over the fruit and place in the oven.

Bake for 45-50 minutes or until the topping is golden brown.

Enjoy!