1cupalmond flour can sub for any GF flour of choice
1/2cupchopped pistachio nutsoptional
2tblhoney or maple syrup
pinch of kosher salt
Preheat oven to 350 degrees F.
Wash and zest lemon and orange. Set aside. Squeeze half a lemon and set juice aside.
In a large mixing bowl, combine flour, sugar, berries, vanilla extract, lemon juice and zest. Using a wooden spoon or spatula, mix to combine.
Melt coconut oil in the microwave for 20-30 seconds. Set aside to cool slightly.
In a medium mixing bowl, combine flour, oats, pistachio, honey, coconut sugar, cinnamon, salt. Whisk to combine and pour the slightly cooled coconut oil and combine with a fork or whisk. Topping will be coarse and crumbly.
Add berry mixture to 8x8 dish or casserole dish of equivalent size. Spread topping mixture over the berries until fully covered.
Bake for 35-40 minutes or until the top is a golden brown and crispy and berries are bubbling on the outer edges. If the top is getting too baked, cover with foil and continue baking on 5-10 minute increments or until berries are bubbling.
Cover with plastic wrap or foil and store in the refrigerator for up to 1 week.