Description
You can use fresh or frozen fruit (or a combination!) for this recipe. I recommend NOT thawing anything frozen for the best texture. See the notes for more substitutions and suggestions!
Ingredients
Scale
For the filling:
- 3 cups sliced peaches
- 1 cup blueberries
- 1 cup raspberries
- 3 Tbsp pure maple syrup
- 2 Tbsp tapioca flour (sometimes sold as tapioca starch)
- 1 Tbsp orange juice
For the topping:
- 1 cup oats (gluten free, as needed)
- 1/2 cup sliced almonds
- 1/4 cup blanched almond flour (not almond meal)
- 1/4 cup brown sugar or coconut sugar
- 4 Tbsp coconut oil (can sub ghee, butter, or vegan butter)
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- pinch salt
Instructions
For the filling:
- Toss all ingredients in a medium bowl. Pour into an 8×8″ or 2 quart baking dish. Set aside while you make topping
For the topping:
- In a small bowl, combine oats, almonds, almond flour, sugar, and coconut oil, with vanilla, cinnamon, and salt. If mixture is a bit dry, add a little more coconut oil. Sprinkle mixture over the fruit filling. Bake at 350 degrees for 35-45 minutes, or until topping is golden and filling is bubbly. If your topping starts browning too quickly, cover the baking dish with foil.
- Let cool (the berry sauce will thicken as it cools), then serve with ice cream!
Notes
Sugar. You can use brown sugar OR coconut sugar in the topping.
Cooking Fat. Similarly, you can use coconut oil, vegan butter, ghee, or even dairy butter (if you eat and tolerate dairy). It will all work!
Instead of almond flour…Lastly, if you don’t have almond flour, you can use white flour or GF all purpose flour (like Bob’s Red Mill 1 to 1 baking mix) in its place. Almond flour isn’t typically directly interchangeable with white/GF flour, but in this situation as a topping it works. I’ve tested it both ways.