Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the berries in a bowl and add the lemon juice, stirring well to combine. Use the back of a fork to gently squash some of the berries. Divide the berries between 6 ovenproof ramekins on a try and bake for 15-20 minutes.
3. In the meantime, cut the solid coconut oil into small pieces and add to a bowl of almond flour. Cut the mixture until it resembles coarse breadcrumbs, then stir in the coconut.
4. After the berries have cooked down, remove the tray from the oven and scatter the crumb mixture evenly over the 6 ramekins. Place back in the oven, cooking for 5-8 minutes, until the tops are golden and crispy.
5. Let cool and enjoy!