Ingredients:
Crust:
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
Filling:
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
Directions:
- Preheat oven to 350 degrees.
- Line a 9×9 inch pan with parchment paper.
- In a bowl combine crust ingredients using a fork to combine. A crumbly dough will form.
- Reserve half of dough and set aside.
- 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.
- 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.
- 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.