Blueberry Apple Crisp

What a crazy and amazing last month! As most of you know me and Toby welcomed our new baby boy Adlai Lee Farmer on August second. He weighed 6 lbs 7 oz and measured 20 inches long! We have been loving every second of having a second boy, but time has been...well actually I don't know where time has gone, in fact time is irrelevant at the moment. Between Emory and Aldai, our time is fully devoted to our kids, and I wouldn't have it any other way. They are the greatest boys on the planet, and I love them more than I thought possible. Emory is a great older brother, and very gentle with the baby. He loves kissing his head, which makes my heart melt. I feel so blessed to have such an amazing family!

Before Adlai was born I was wanting a dessert that was healthy and comforting, and this crisp hit the pot perfectly. Not only is it delicious (especially if you top it off with some honey whipped cream), but it is Gluten/Grain/Dairy/Sugar free which makes it all the better. If you don't have almond flour you can substitute any nut flour in it's place. Same goes with the fruit. 

Blueberry Apple Crisp

Makes enough for an 8x8 inch pan

For the Filling:
3 cups blueberries
1 large apple, cored and cut into bite sized pieces
juice and zest of 1/2 an orange
Drizzle of honey

For the topping:
1 1/2 cups almond flour
3 Tbsp unsalted butter
3-4 Tbsp honey
2 tsp ground cinnamon
pinch of freshly grated nutmeg

Preheat oven to 350 degrees. In a bowl carefully toss all ingredients for the filling. Pour into an 8x8 inch pan (the small pyrex size). In a medium bowl mix all ingredients for the topping, and sprinkle on top of fruit. Bake in preheated oven for 35-45 minutes until lightly browned and bubbling. Enjoy!