This gluten free berry crisp is loaded with sweet berries and topped with a crumbly almond flour and nut topping. It's super easy to make and is the perfect light dessert.
Preheat oven to 350F.
To make the filling, mix all the ingredients. If you are using strawberries be sure to chop them up in smaller pieces. Put the filling into a 8x11 inch baking dish.
To make the topping, place all ingredients in bowl and use your hands to mix and press the filling so that the coconut oil gets incorporated with the rest of the ingredients and you end up with a crumbly texture.
Sprinkle the topping on the top of the berries in the pan, and bake for about 40 minutes or until the topping looks deep golden brown.
Serve warm with a scoop of ice cream of your choice.