Apple Berry Crisp!

Cobblers and crisps are my ALL TIME FAVORITE dessert!  Mainly because they're so easy to make and so easy to convert to be refined sugar-free.  The apple-berry combo is an old family tradition of mine that my mom has been making for years so it often reminds me of my childhood.  This crisp is perfect for these long winter nights when you just need some comfort food!  You can also use whatever kind of berry you'd like, and it goes a long way so you can serve it at family parties and social gatherings this holiday season! 

Apple Berry Crisp

Directions:

Berry Filling:
3 cups blackberries (frozen)
3 cups raspberries (frozen)
1/3 cup raw honey
1/2 lemon
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
1 Tbs. corn starch**
3 Tbs. cold water
Method:

1. ​Thaw berries in medium sauce pan on medium heat.
2. Add honey, lemon juice from 1/2 lemon, and spices.  Stir until well combined.  Bring to a boil, stirring occasionally.
3. Mix cornstarch and water together in a small cup and add to berry sauce.  Mix well until thickened.  Remove from heat and let sit while preparing apples.

Apple Filling:
2 large apples (or four small apples)
1/2 lemon
1 tsp. cinnamon
1/4 cup maple syrup
2 tsp. cornstarch**
Method:

1. Peel and thinly slice apples into a 9x9 square pan or a 9 inch circle pan.
2. Squeeze juice from 1/2 a lemon onto apples.
3. Add cinnamon, maple syrup, and cornstarch.  Mix with rubber spatula until apples are well coated.
4. Add berry filling to apple filling and fold into apples just until combined.

Topping:
2 cups flour
1 cup shredded coconut
1/3 cup classic Lakanto sweetener
1/2 tsp baking powder
2 pinches of salt
1/2 cup +2 Tbs. butter (cold)
1 tsp. vanilla extract
Method:

1. Mix flour, coconut, sweetener, baking powder, and salt in a medium bowl until well combined.
2. Slice butter into small chunks into the dry mixture.
3. Cut butter into the flour with a fork. Or if you find it easier you can massage the butter into the flour with your hands until well combined.  Mixture should be slightly crumbly, but not dry.
4. Add vanilla extract and massage into mixture until well combined.
5. Sprinkle topping over the filling and bake at 375°F for 35-45 minutes, or until top is slightly browned.
   
6. Let cool for at least 20 minutes before serving.
   
7. Top with whipped cream or whipped coconut cream! 

*Store in refrigerator.
*Use organic ingredients when feasible.
**It's really important to look for NON-GMO cornstarch.  If you prefer not to use cornstarch, you can substitute with 2 tsp. of tapioca starch instead.