Almond Berry Crisp with Coconut Yogurt

Servings: 2

Ingredients: 

Filling:

1 cup frozen mixed berries 

2 Tbsp chia seeds

Crisp:

1/2 cup almond flour 

2 Tbsp almond butter 

1-2 Tbsp almond milk 

1/4 cup chopped almonds 

1 drop almond extract 

1 Tbsp organic maple syrup (or a few drops of preferred sweetener)

Directions: 

Make the berry filling by heating frozen berries on the stove in a pan on medium heat. As they defrost, you can mash them slightly to release the juices. Once they are defrosted, add the chia seeds and stir. Allow the mixture to cool, and it will thicken as it sits. 

Mix together almond flour, almond butter, almonds, sweetener, and extract in a small bowl. It should resemble a slightly dry crumble texture.  Transfer berries into an oven-safe dish. Top with crumble mixture. Bake at 350°F for 18-20 minutes until golden on top. Serve with coconut yogurt of choice and additional almonds if desired.