275 grams (1.5 cups) Almond flour, fine

112 grams (1/2 cup) Butter, unsalted, melted (or coconut oil)

1/2 teaspoon Salt

2 teaspoons Cinnamon, ground

88 grams (1/4 cup) Agave syrup (use maple syrup in the fall) 

1/2 teaspoon Vanilla extract


454 grams (1-pound) Strawberries, chopped (or apples/pears, peeled & chopped)

66 grams (3 tbs.) Agave syrup (use maple syrup in the fall) 

1 tablespoon Cornstarch

1/4 teaspoon Almond extract

1 each Orange, juiced, zested



  1. Preheat oven to 350 degrees.
  2. Line a 9×9 inch pan with parchment paper.
  3. In a bowl combine crust ingredients using a fork to combine. A crumbly dough will form.
  4. Reserve half of dough and set aside.
  5. Use your hand to press and spread out the remaining dough into the pan to form a crust. Bake the crust for 10 minutes.  Then cool crust for at least 20 minutes in the fridge.
  6. To prepare the filling; in a sauce pot combine all filling ingredients; fruit, agave, cornstarch, almond extract, orange juice, and orange zest. Cook on medium heat for 3-5 minutes just until it’s simmering and thickened.
  7. Pour filling over cooked crust, top with crumbled remaining dough and bake for 30-35 minutes. Just until the filling is bubbling, and the crust is golden. Allow to cool completely before cutting.