Mango & Pineapple Tropical Fruit Crisp

Preheat oven to 350°F. Lightly grease an 8×8 inch baking pan or 4 individual ramekins.

In a medium bowl, toss fruit with agave nectar and arrowroot powder. Spoon mixture into prepared pan or ramekins.

In the bowl of a food processor, combine the evaporated cane juice, flour, rolled oats, and coconut. Pulse a few times until mixed. Add melted coconut butter into dry ingredients and pulse until crumbly. Sprinkle crisp mixture evenly over fruit-filled ramekins.

Bake for 20-30 minutes, or until fruit filling is bubbly and crisp topping is golden.