Prep Time: 20 mins
Cook Time: 55 mins
Serves 6


For the filling:

  • 1-1/2 cups fresh raspberries
  • 2 cups fresh blueberries
  • 2-1/2 cups fresh blackberries
  • 2 TBSP arrowroot starch
  • 2 TBSP pure maple syrup
  • 1 TBSP   orange juice
  • Pinch sea salt

For the topping:

  • 1 cup blanched almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/2 cup raw walnuts, chopped
  • Optional, for serving: Coconut whipped cream or vanilla ice cream.


  1. Preheat the oven to 350F.Grease a 7-by-11-inch baking dish.
  2. In a medium bowl, combine the raspberries, blueberries, blackberries, arrowroot starch, maple syrup, orange juice, and a pinch of salt. Stir to fully coat the berries. Spread in an even layer in the prepared baking dish.
  3. In a separate medium bowl, combine the almond flour, coconut, coconut sugar, cinnamon, and a pinch of salt.
  4. Cut the butter into the flour mixture, using a pastry cutter or two knives, until pea-size crumbs form. Add the walnuts and stir to combine. Spread the topping evenly over the fruit.
  5. Place the baking dish on a baking sheet to catch any drips and bake until filling is bubbly and topping is golden brown, 50-55 minutes. If the topping starts to brown too much, cover with a piece of parchment paper (or foil) during the last few minutes of baking.
  6. Cool 10 minutes before serving in bowls with coconut whipped cream or ice cream, if using.