Ingredients For Filling:
4 cups of assorted berries: strawberries, blackberries, blueberries, raspberries or a mix (fresh or frozen)
Young Living Blue Agave
3 drops Young Living Lemon Vitality Essential Oil
3/4 teaspoon cornstarch
1 tsp vanilla
Ingredients For the Topping:
1 1/4 cups Gary’s True Grit Einkorn Flour
1 cup almond flour
8 tablespoons butter, cold and cut into bits, divided
3 tablespoons blue agave nectar
Preheat the oven to 350 degrees. Mix the fruit, Blue Agave, Lemon Vitality Essential Oil and corn starch. Stir until the corn starch has dissolved. Spoon mixture into a 9×13 inch baking dish.
Mix together einkorn flour and almond flour. Cut in 5 tablespoons of the butter till the mixture resembles coarse crumbs. Stir in the Blue Agave with a fork. Toss it evenly over the fruit and dot the top with the remaining 3 tablespoons of butter.
Bake for about 35 to 40 minutes. The topping should be golden brown and the fruit bubbling and somewhat thickened.