• Preheat the oven to 350F degrees and adjust the oven rack to the middle position.

Pineapple Mango Filling

• Drain the pineapple chunks and reserve 2 tablespoons of the juice.
• In a medium mixing bowl, add the pineapple, reserved pineapple juice, mango chunks, 2 tablespoons coconut sugar, and tapioca flour (or cornstarch). Stir to combine. Pour equal amounts of the filling into your baking dish(es). Set aside. Note - If using frozen mango, it does not need to be thawed. See Notes below for baking dish recommendations.
  20 ounces pineapple chunks, drained, 1/2 cup mango, chopped into chunks, 2 tablespoons coconut sugar, 1 teaspoon tapioca flour, 2 tablespoons pineapple juice

Gluten Free Crisp Topping

• In a small mixing bowl, add the almond flour, oats, and coconut sugar. Stir to combine. Add in the butter cubes and cut the butter into the dry ingredients using two forks or your fingers. Mix until the mixture becomes moistened by the butter (much like a cookie dough). Add in the coconut flakes and stir in to combine. Note - You can toast your coconut flakes beforehand. Sprinkle the coconut onto a baking sheet and toast in the preheating oven for about 7 minutes - or until golden. The toasted coconut gives the flakes a crunchier texture.
  5 tablespoons blanched almond flour, 5 tablespoons rolled oats, 2 tablespoons coconut sugar, 3 tablespoons unsalted butter, cubed, 1/4 cup sweetened or unsweetened shredded coconut
• Sprinkle the crisp topping equally over the filling in the baking dishes. Bake the crisps for 30 minutes - or until the top is golden and the filling is bubbly. Note – While baking, if the topping is browning too quickly, loosely cover with aluminum foil until finished baking.
• Cool the crisps on a wire cooling rack. Serve warm and top with your favorite ice cream or whipped cream. Enjoy!