Stone Fruit Almond Breakfast Crisp

Preheat oven to 375°F.

In a large bowl, combine the prepared fruit, sugar, maple syrup, arrowroot powder or cornstarch, almond extract, and ground cinnamon; stir to combine and set aside.

Stir together the almond meal, oats, sliced almonds, Sucanat (unrefined brown sugar), and salt in a medium bowl. Drizzle the canola oil over the mixture, and mix with your fingers until the mixture becomes crumbly.

Pour the fruit mixture into a lightly greased 8-inch baking dish. Sprinkle evenly with the crisp topping. Bake at 375°F until the fruit filling is thick and bubbly, about 25-30 minutes.

Let stand at room temperature for about 5 minutes before serving.

Nutritional information per serving:
328 calories, 15.1 grams fat, 0.9 grams saturated fat, 6 grams fiber, 30.2 grams sugar, 5.6 grams protein