Paleo Apricot and Sour Cherry Tahini Crisp

Directions

1. 1
   Preheat oven to 350 degrees F. In an 8 inch square pan, stir together the filling ingredients until well combined.
2. 2
   In a medium bowl, stir together the almond meal, coconut flour, sesame seeds, chia seeds, and poppy seeds. Stir in the tahini and honey until clumps form. If the mixture is too dry, as another tablespoon of tahini. If it is too wet, add another tablespoon of coconut flour.
3. 3
   Sprinkle topping evenly over filling, place on a baking sheet to catch any liquid if it bubbles over, and bake about 1 hour until golden brown on top and filling is bubbling. If at any time the top becomes too brown, tent it with foil.
4. 4
   Serve warm or cool completely in pan. Crisp may be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for a week, or in the freezer for up to three months. Reheat in the microwave as necessary.