Gabriella talked constantly about wanting to make a raspberry crisp (she keeps calling it cobbler and Xander called it berry pot pie) so today she and I made one together. This recipe calls for 2 types of sweetener, which normally I only use one. But we had already added the first kind and she saw the maple syrup jug and said, "mommy we can put maple syrup in so you can eat it!", so we added a little.
This is Gabriella's first time helping make up a recipe and she did great!
Ingredients:
4 cups fresh raspberries, rinsed and dried
Crisp Topping:
1/2 cup almond flour
1/3 cup organic coconut flour
1/4 cup organic coconut sugar
1 Tablespoon organic maple syrup
3 Tablespoons organic coconut oil
1 teaspoon organic vanilla
1/4 teaspoon sea salt
1/2 teaspoon organic ground cinnamon
1/2 cup almond flour
1/3 cup organic coconut flour
1/4 cup organic coconut sugar
1 Tablespoon organic maple syrup
3 Tablespoons organic coconut oil
1 teaspoon organic vanilla
1/4 teaspoon sea salt
1/2 teaspoon organic ground cinnamon
Pour berries into a 9 inch pie plate. Combine all other ingredients in a mixing bowl and mash together with a form until completely mixed.
Crumble the topping evenly over the berries.
Bake at 375F for about 15 minutes or until golden brown on top. Watch carefully not to over cook because coconut flour burns very quickly in the oven!
Remove from oven and enjoy once it has cooled a bit.
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