From the October/November 2015 issue
Makes 1 (9-inch) crisp


For the fruit

  • 4 medium apples, cored and sliced
  • 1 pint fresh blueberries
  • 1 TBSP arrowroot starch
  • 1 TBSP fresh lemon juice
  • 1/4 cup coconut sugar
  • 1 tsp ground cinnamon
  • Pinch of sea salt

For the topping

  • 1-1/2 cups blanched almond flour
  • 3/4 cup chopped walnuts or sliced almonds
  • 1 tsp ground cinnamon
  • Pinch of sea salt
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, ghee or butter, melted


  1. Preheat the oven to 350ºF.
  2. Grease

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