Apple Banana Crisp

This is the second time I have crafted such a dish, but last time I cheated and used brown sugar so I felt it was not blog-worthy. This round, I chopped up six apples picked from the orchard of the Medveds, our neighbors up at the cabin, and about six or seven bananas that I snagged from a friend who was about to throw them out because they were "too brown." I spread the fruit on a cookie sheet and drizzled on a mixture of almond flour, two caps full of lemon juice (one would have been enough), about an equal amount of balsamic vinegar, half a stick of butter, two spoonfuls of cocoa powder, vanilla, and half a spoonful each of cloves cinnamon and nutmeg. I've discovered recently that balsamic vinegar, fruits, and spices like cinnamon and cloves go extremely well together. I cooked this for about twenty five minutes until it became a little crispy on top and then added a healthy amount of coconut cream. After having made some variation on this basic combination twice now, I would definitely recommend chopped almonds rather than the almond flour if you are interested in the crunchy texture. Also, last round I did not shake the can of coconut cream and got a much more creamy, viscous scoop. The bananas and apples are super sweet as it is, so brown sugar is definitely not necessary!