Stone Fruit Almond Breakfast Crisp

• 1 cup Stemmed, Pitted, And Halved Sweet Red Cherries
• 2 whole Ripe Peaches, Pitted And Chopped
• 2 whole Ripe Nectarines, Pitted And Chopped
• 2 whole Ripe Plums, Pitted And Chopped
• 2 whole Ripe Apricots, Pitted And Chopped
• 1 Tablespoon Organic Cane Sugar
• 2 Tablespoons Pure Maple Syrup
• 1 Tablespoon Arrowroot Powder, Or Cornstarch
• 1 teaspoon Pure Almond Extract
• 1/2 teaspoons Ground Cinnamon
• 1/4 cups Almond Meal
• 1/4 cups Old Fashioned Rolled Oats
• 1/4 cups Sliced Almonds
• 2 Tablespoons Sucanat (or Brown Sugar)
• 1/4 teaspoons Salt
• 2 Tablespoons Canola Oil

1. Preheat oven to 375u0b0F.
2. In a large bowl, combine the prepared fruit, sugar, maple syrup, arrowroot powder or cornstarch, almond extract, and ground cinnamon; stir to combine and set aside.
3. Stir together the almond meal, oats, sliced almonds, Sucanat (unrefined brown sugar), and salt in a medium bowl. Drizzle the canola oil over the mixture, and mix with your fingers until the mixture becomes crumbly.
4. Pour the fruit mixture into a lightly greased 8-inch baking dish. Sprinkle evenly with the crisp topping. Bake at 375u0b0F until the fruit filling is thick and bubbly, about 25-30 minutes.
5. Let stand at room temperature for about 5 minutes before serving.
6. Nutritional information per serving:
7. 328 calories, 15.1 grams fat, 0.9 grams saturated fat, 6 grams fiber, 30.2 grams sugar, 5.6 grams protein

red cherries, peaches, nectarines, sugar, maple syrup, arrowroot powder, ground cinnamon, ubc, ubc, ubc, brown sugar, ubc, canola oil

Taken from tastykitchen.com/recipes/desserts/stone-fruit-almond-breakfast-crisp/ (may not work)