Vegan Triple Berry Crisp

Time: 1 hour

Servings: 8-10

Ingredients

For the filling:

• 2 cups strawberries, diced
• 2 cup raspberries
• 2 cup blueberries
• 2 tbsp. almond flour
• 1 tsp. cinnamon

For the topping:

• 3/4 cup coconut oil (plus extra to grease the pan)
• 2 tbsp. pure maple syrup
• 2 cups rolled oats
• 1/2 cup Manitoba Harvest Hemp Hearts
• 1 cup almond flour
• 1 tsp. cinnamon
• 1/2 tsp. salt

Directions

1. Preheat the oven to 350°F. Grease a 9x13 baking dish with coconut oil and set aside.
2. In a large bowl, combine the strawberries, raspberries, and blueberries.
3. Add in the almond flour and cinnamon and lightly toss to coat the fruit.
4. Pour the berry mixture into the greased baking dish.
5. In a separate bowl, whisk the coconut oil and maple syrup together. Add in the oats, Hemp Hearts, almond flour, cinnamon, and salt and mix until well combined.
6. Pour the oat mixture on top of the berries and spread out evenly.
7. Bake for 30 minutes or until golden brown.
8. Let cool for 15 minutes then slice and serve.