Pineapple-Berry Crisp

FILLING
2 cups fresh pineapple, diced (about half of one whole pineapple)
10 ounces frozen blackberries
1 pinch sea salt
2 tablespoons whole-grain teff flour, (or spelt flour)
2 tablespoons Sucanat sugar (or granulated sugar)
CRISP TOPPING
2 tablespoons whole-grain teff flour, (or spelt flour)
1 cup rolled oats
2 tablespoons ground flax seed
2 tablespoons Sucanat sugar (or granulated sugar)
1/2 cup macadamia nuts, coarsely chopped
GARNISH
1 teaspoon lemon zest

FILLING
Gently toss diced pineapple, berries, and salt in a large bowl. Add flour and sugar and gently toss again.
Place filling into a 9 x 9 baking pan.
CRISP TOPPING
Prepare crisp topping by combining all ingredients in a bowl. Mix these dry ingredients.
Sprinkle the crisp topping on top of the filling in the baking pan.
Bake the crisp in a 350 degrees F (175 degrees C) oven (no need to preheat oven) for 40 minutes.
GARNISH
Garnish baked tart with lemon zest.