Ingredients
Scale
Topping Ingredients
- 3/4 cup Almond Flour
- 3/4 cup Quick Cooking Oats
- 1 1/2 tsp Ground Cinnamon
- 3/8 tsp Salt (rounded 1/4 tsp)
- 6 tbsp Coconut Oil, Melted
- 3 tbsp Pure Maple Syrup
- 1/2 cup Coarsely Chopped Pecans or Walnuts
Filling Ingredients
- 6 cups Fruit Sliced Nectarines
- 2 cups Blackberries
- 1 tbsp Lemon Juice + Zest of One Lemon
- 1/4 cup + 2 tbsp Tapioca
- 1/4 cup Maple Syrup or Honey
- 1/4 cup Apricot Nectar (or more maple syrup)
- 1/4 tsp Freshly Ground Nutmeg
- Pinch of Cinnamon
Instructions
- Preheat oven to 375 degrees.
- To make the filling, mix all ingredients and let stand for 15 minutes.
- To make the topping, whisk all dry ingredients together. Stir in coconut oil and maple syrup. Add pecans and set aside.
- Once 15 minutes is up, put filling in a 9×12-inch pan. Spoon topping over the filling and bake for 30-45 minutes, until filling is bubbling and topping is browned. If topping is browning too quickly, tent with foil until filling is ready.
- Serve slightly warm with dairy-free ice cream or coconut whipped cream and enjoy!
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dessert
- Diet: Vegan