You can use fresh or frozen berries. I buy extra berries in the summer months and freeze them for later. Make sure to clear any debris or stems off the berries before freezing and don't wash them.You can also spice up the topping: Add 1/4 teaspoon or so of ground cinnamon to the topping when blending the dry ingredients.
Add all the berries to a saucepan along with the maple syrup and lemon juice, and set the berries to a low boil for 5 to 8 minutes, just until the strawberries are beginning to soften.
Transfer the berry mixture to 8 inch x 8 inch baking dish.
Preheat your oven to 350°F.
Whisk the almond flour and salt in a bowl.
Add the coconut oil, maple syrup, and vanilla extract, and whisk lightly until crumbles form.
With your hands or a spoon, sprinkle the crumble evenly over the top of the berry mixture and bake for 10 minutes, or until the top is lightly browned.
Serve with yogurt, whipped coconut cream, or ice cream, or just have it solo.