Healthy Berry Crisp - Gluten free

FOR THE BERRY FILLING

• 2lbs of fresh berries (use a mix of blueberries, blackberries, and raspberries)
• ¼ cup coconut sugar
• ⅓ cup real maple syrup
• 3 tablespoons corn starch
• ½ teaspoon ground cinnamon

FOR THE OAT CRUMBLE TOPPING

• 1 cup old fashioned oats – not quick-cooking oats
• ½ cup blanched almond flour
• ½ cup chopped walnuts or pecans
• ½ cup light brown sugar or coconut sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup melted butter

INSTRUCTIONS

1. Preheat the oven to 350 degrees F and spray a 9×13 baking dish with cooking spray.
2. Mix up the berry filing. Add all of the berries to a medium-size mixing bowl. Add the rest of the filling ingredients and fold it all together to coat the berries. Pour the berry mixture evenly into the bottom of the baking dish and spread it out so it evenly covers the bottom of the pan. 
3. Make the oat crumble topping. Wipe out the mixing bowl you mixed the berry filing in and add in the oats, almond flour, nuts, sugar, cinnamon, and salt and mix well to combine. Pour the melted butter onto the oat mixture and stir it all together until it forms a crumbly but still slightly wet topping.
4. Drop the topping onto the berries to cover the berries.
5. Bake in the preheated oven for 40-45 minutes, until the edges are nice and bubbly and the top is golden brown. 
6. Remove, let cool for at least 10-15 minutes. Serve and top with vanilla ice cream.