Prep 15 mins
Cook 90 mins
Serves: 8
Ingredients
- 8 – 10 cups frozen fruit of your choice (berries and peaches work well together)
- ½ cup coconut sugar
- 1 tablespoon vanilla extract
- ¼ cup arrowroot powder
- Topping mixture:
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup shredded coconut
- ¼ cup coconut sugar
- 1 pastured egg
- ½ cup coconut oil
- ½ teaspoon ground cinnamon
Instructions
- In a large bowl, add the frozen fruit and let it sit out until it’s about halfway thawed.
- Once it’s partially thawed, add the coconut sugar, vanilla, and arrowroot powder and stir until the combined.
- In one separate bowl, combine the almond meal, coconut flour, shredded coconut, coconut sugar, and cinnamon and stir well.
- In another separate bowl, beat the egg and add the coconut oil and combine.
- Stir the liquid into the mixture and stir until combined. It should be pretty crumbly.
- Oil a glass 9×13 baking dish liberally with coconut oil and add the fruit to the pan and add the flour mixture to the top.
- Place the baking dish on a cookie sheet and bake at 350 for one hour. The cookie sheet with prevent any liquid that bubbles up from burning onto your oven floor.
- Remove from the oven and let stand 15-20 minutes before serving.