1. Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish.

2. In a bowl, toss mixed berries with maple syrup, arrowroot powder, and lemon juice until evenly coated.

3. Transfer the berry mixture to the prepared baking dish.

4. In a separate bowl, combine rolled oats, almond flour, cinnamon, and salt.

5. Stir in melted coconut oil and maple syrup until the mixture is crumbly.

6. Evenly sprinkle the oat topping over the berries without pressing down.

7. Bake for 35 minutes or until the topping is golden and the filling is bubbling.

8. Let the crisp cool for 15–20 minutes before serving to allow the filling to set.

9. Serve warm with plant-based yogurt or coconut whipped cream, or chill for a firmer texture.

10. Store leftovers in an airtight container in the refrigerator for up to three days.