Ingredients
Ingredients
4 pints raspberries
5 tablespoons maple sugar or white sugar, divided
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup sliced almonds
1/4 teaspoon ground cardamom (optional)
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted
Preparation
Method
Preheat oven to 350°F. In a large bowl, toss raspberries with 3 tablespoons sugar, then transfer to an 8-inch square baking dish.
In a large bowl, use your fingers to combine almond flour, coconut flour, almonds, cardamom, cinnamon, butter and remining 2 tablespoons sugar until mixture starts to come together and forms coarse crumbs. Sprinkle over raspberries and bake until lightly browned and fruit is bubbling, about 30 minutes. Serve immediately.
