4 heaping cups of berries (I used cherry, blueberry, strawberry, and raspberry)
2 heaping Tbl arrowroot
1 tsp cinnamon
1 Tbl orange or lemon juice
2-3 Tbl honey
Topping
½ c almond flour
¼ c shredded coconut
½ tsp cinnamon
Pinch of salt
¼ chopped pecans or your favorite nut (I like using raw cashews)
2 Tbl coconut oil
1 Tbl honey
Instructions
Preheat oven to 350°F
Toss the berries with the arrowroot in a large bowl, then add the cinnamon, orange/lemon juice, and honey. Let the berries sit while you prepare the topping.
Mix all topping ingredients in a medium bowl using a fork or your hands.
Transfer the berries to a pie plate or baking dish. Evenly spread the crisp topping over the berries.
Bake 30-40 minutes until bubbly and golden.
Serve with your favorite topping and store in the refrigerator.
Enjoy!
*This crisp is more on the tart side, so if you're a 'sweet' person add more honey and increase the arrowroot by half that amount.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/06/grain-free-berry-crisp/