• Coconut oil, for greasing
  • 5 tbsp coconut flour, divided
  • 1 cup almond flour
  • 1 tbsp cinnamon
  • 3 tbsp unsalted almond butter
  • ½ cup pecans, chopped finely, plus more for topping
  • ¼ cup unsweetened shredded coconut
  • 1 tbsp coconut sugar
  • 1 cup fresh strawberries, chopped
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • ¼ cup maple syrup
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  1. Preheat the oven to 350°F. Rub an 8x8 inch baking dish with coconut oil and set aside.
  2. Start by making the topping. In a small mixing bowl, combine 3 tablespoons of the coconut flour with the almond flour, cinnamon, almond butter, pecans, shredded coconut, and coconut sugar. Use a fork or your hands to mix until crumbly. Transfer to the refrigerator.
  3. In a medium mixing bowl, combine the strawberries, blueberries and raspberries with the remaining 2 tablespoons of coconut flour, coating well. Pour the maple syrup, lemon juice and vanilla extract over the top and toss to combine.
  4. Spread the berries in the prepared pan, and top evenly with the reserved crumble.
  5. Bake uncovered for 20 minutes, then cover with foil and bake for an additional 10-15 minutes or until the berries start bubbling on the edges. Top with pecans if you wish, and serve immediately.