Source:​ Charity (Arizona)

Ingredients: 

Crisp Topping

• 4 cups almond flour or meal
  
• 5 cups of oats
  
• 2 cups of chopped nuts (I think pecans taste the best in this, but everyone has preferences.. I think)
  
• 1 cup coconut oil
  
• 1 cup maple syrup

Fruit Filling

• Enough fruit of any kind to fill a 9x13 pan 
• 3 tbsp arrowroot powder
• 1/2 cup water (depending on how juicy your fruit is) 
• Sugar to taste (depending on how sweet your fruit is)
• Maybe some spices, if you’re in to that sort of thing

​​                        - nutmeg
                        - cinnamon 
                        - ground clove
                        - your favorite(s)

Directions: 
​

1. Preheat oven to 350 F.
   
2. Put your fruit in the pan (see tips) and mix with the rest of the fruit filling ingredients. If you are using a harder fruit, like apples or if your fruit isn’t all the way ripe, you might want to bake it for a few minutes while you make the topping. 
   
3. Mix all the topping ingredients together. 
   
4. Put your topping on the fruit and cook until the fruit is bubbly and it looks done (30-40 minutes for me) 
   

Tips:

1. You can use many kinds of fruit. Peaches are my favorite. I’ve also used cherries, nectarines, or apples (to name a few). It’s pretty much up to you.
   
2. The crisp topping will probably make too much to use in one batch, but it freezes really well. So, when I make this I divide into 2 parts. Put 1/2 on the fruit and the other 1/2 in the freezer. ​​
   
3. The amount of water you need varies depending on the fruit you use. If the fruit is super juicy, use less etc… Apples typically take more, whereas peaches less. This, again, varies on your peaches/apples. They’re never the same.
4. The most important tip is to ENJOY!

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