Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine the berries and lemon juice in a bowl, gently squishing the berries as you combine. Divide the berries between 6 shallow ovenproof dishes on a try or one ovenproof dish. Bake for 15 minutes.
3. While the berries are baking, cut the solid coconut oil into small pieces. Place the almond flour in a bowl and add the pieces of coconut oil. Mix until it resembles breadcrumbs, then stir in vanilla and shredded coconut.
4. When the berries are done, remove from oven and scatter the crumb mixture evenly over the top. Place back in over to cook for another 5-8 minutes or until the tops are golden and crispy.