Apple Blackberry Crisp

• 5 whole Apples, Peeled, Cored And Sliced (Gala, Braeburn Or Honeycrisp)
• 1 pint Fresh Blackberries
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Arrowroot Powder
• 1 cup Blanched Almond Flour
• 1/4 teaspoons Celtic Sea Salt
• 1/4 teaspoons Baking Soda
• 2 Tablespoons Grapeseed Oil
• 2 Tablespoons Agave Nectar

1. Place apples and blackberries in a large bowl.
2. Sprinkle with lemon juice, vanilla and arrowroot powder, tossing to incorporate all ingredients.
3. Place apple-blackberry mixture in an 8-inch by 8-inch baking dish and set aside.
4. To make the topping, in a medium-sized bowl, combine almond flour, salt, baking soda, oil and agave nectar.
5. Crumble topping over the top of the apple-blackberry mixture.
6. Cover with tinfoil and bake at 350 degrees F for 60 to 75 minutes until fruit is juicy and bubbling.
7. Remove from oven and uncover it.
8. If topping is browned, allow the crisp to cool for 10-15 minutes before serving.
9. If topping is not yet browned place it back in the oven, uncovered for 5 minutes, or until browned.
10. Serve and enjoy!

apples, fresh blackberries, lemon juice, vanilla, arrowroot powder, blanched almond flour, salt, baking soda, grapeseed oil

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/apple-blackberry-crisp/ (may not work)