Step 1

Preheat the oven to 375 degrees.

Step 2

In a 10.5 x 7-inch rectangular baking dish (I used this one), add the strawberries and raspberries and their juices, lemon juice, 2 tablespoons maple syrup, and arrowroot powder, stirring until well combined.

Step 3

In a medium bowl, add the melted coconut oil, ⅓ cup maple syrup, vanilla extract, stirring until well combined. Add the almond meal, coconut, and salt, stirring until everything is well mixed.

Step 4

Using your hands or a large spoon, sprinkle the topping mixture on top of the strawberries and raspberries.

Step 5

Cook, uncovered, for 40-45 minutes, until the juices bubble around the edges and the topping is browned.

Step 6

Remove from the oven and allow to cool at least 20 minutes prior to serving. Serve warm or at room temperature.