Apple Blueberry Crisp









  • 4 medium organic apples, diced

  • 1 cup wild blueberries

  • 1 tbsp lemon juice

  • 1/2 cup almond meal or flour

  • 1/2 cup shredded coconut

  • 1/2 tsp cinnamon

  • 1 tbsp extra virgin coconut oil 

  • 2 tbsp grade A/B maple syrup or raw, unfiltered honey







  • Preheat oven to 375 degrees. Grease baking dish with coconut oil 

  • Combine diced apples, blueberries, and lemon juice in a bowl.  Toss up

  • Combine almond meal/flour, shredded coconut, cinnamon, coconut oil, honey or maple syrup. Mix well.

  • Spoon fruit on greased baking dish and top with almond meal mixture

  • Cover loosely with tin foil and bake at 375 degrees for 20 minutes. Uncover and continue baking for 15 minutes until golden brown

  • Serve warm with your favorite sorbet, coconut ice cream, or dairy free topping










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