Preheat oven to 350F and add fruit directly to a 9x13 lined dish.
Top with maple syrup, arrowroot, and lemon juice and toss to
To a large mixing bowl, add the almond flour, coconut, pecans,
coconut sugar, and salt. Stir to combine. Then add coconut oil
and mix again until evenly distributed.
Spread the crisp topping evenly over the fruit. Bake uncovered on
the center oven rack for 40 minutes or until the fruit is bubbling
and the top is golden brown.
Let cool 10 minutes before serving. Serve as is, or with Coconut
Whipped Cream or Coconut Vanilla Ice Cream! Store leftovers
covered in the refrigerator up to 4 days.