Double Berry Almond Crisp (Vegan & Gluten-Free)

• 2 cups Frozen Blueberries
• 2 cups Blackberries
• 2 Tablespoons Agave Nectar
• 1 cup Rolled Oats (gluten-free If Desired)
• 1/2 cups Oat Flour (gluten Free If Desired)
• 1/3 cups Chopped Raw Almonds
• 1/3 cups Coconut Sugar
• 1 teaspoon Cinnamon
• 1/4 cups Softened (not Melted) Extra Virgin Coconut Oil
• 2 Tablespoons Unsweetened Applesauce

1. Preheat the oven to 375 F.
2. Mix blueberries, blackberries, and agave nectar in a bowl and cover with a sheet of plastic warp. Let it sit for 1 hour or longer.
3. In a separate bowl, whisk together oats, oat flour, almonds, coconut sugar, and cinnamon. Add coconut oil and sweetened applesauce and mix with a pastry blender or fork until everything is evenly distributed.
4. Grease a standard size pie baking dish with coconut oil. Add berries into the baking dish and distribute them evenly. Put the topping over the berries and spread evenly. You will probably have about 1/2 cup left over. Bake in the oven for 30 minutes or until the top of the crisp is golden brown.

frozen blueberries, blackberries, rolled oats, oat flour, almonds, coconut sugar, cinnamon, ubc, unsweetened applesauce

Taken from tastykitchen.com/recipes/desserts/double-berry-almond-crisp-vegan-gluten-free/ (may not work)