A delicious Triple Fruity Crisp featuring strawberries, peaches, and cherries, with a gluten-free oat and almond flour topping. The recipe is for a mini cast iron skillet but can be doubled for a regular size.
Preheat oven to 350° F. In a medium sized bowl combine the oats, almond meal, brown sugar, cinnamon, and sea salt. Pour in the melted coconut oil and use your hands to combine everything until crumbles form. In a medium bowl combine the filling ingredients and stir together until you can no longer see the arrowroot powder. Pour the filling into a mini cast iron skillet. Spread the topping evenly over the apricots and place it on the middle rack of the oven. Bake for 25-30 minutes or until the top is golden brown and the filling is bubbling. Cool for 5-10 minutes before serving. Serve topped with vanilla ice cream or simply vanilla yogurt.
