In a 10.5 x 7-inch rectangular baking dish (I used this one), add the strawberries and raspberries and their juices, lemon juice, 2 tablespoons maple syrup, and arrowroot powder, stirring until well combined.
In a medium bowl, add the melted coconut oil, ⅓ cup maple syrup, vanilla extract, stirring until well combined. Add the almond meal, coconut, and salt, stirring until everything is well mixed.
Using your hands or a large spoon, sprinkle the topping mixture on top of the strawberries and raspberries.
Cook, uncovered, for 40-45 minutes, until the juices bubble around the edges and the topping is browned.
Remove from the oven and allow to cool at least 20 minutes prior to serving. Serve warm or at room temperature.
*Arrowroot powder comes from the root of an arrowroot plant and is a great grain-free, corn-free alternative to cornstarch. You can find it in well-stocked grocery stores and online. If you can't find it or prefer not to use it, cornstarch can be used in its place.Both almond meal and almond flour will work in this recipe.If you want a nut-free version, use the oat topping from Healthier Old-Fashioned Apple Crip.Use fresh or frozen, defrosted berries, either will work.