16oz.fresh strawberries, hulled and sliced (or 4 cups)
12oz.fresh blackberriesor 3 cups
12oz.fresh blueberriesor 2.5 cups
2tbsp.fresh lemon juice
1tbsp.fresh lemon zestabout 1 lemon
FOR THE TOPPING:
1 ½cupalmond flour
6tbsp.chilled gheeor sub unsalted butter - plus more for greasing the pan
1tsp.pure vanilla extract
dairy-free vanilla ice creamfor serving (I use NadaMoo brand)
Preheat oven to 375. Grease a 9x13 baking dish with ghee or non-stick cooking spray and set aside.
In a small bowl, whisk together the almond milk and lemon juice to make your dairy-free buttermilk. Set aside.
In a large bowl, add strawberries, blackberries, blueberries, arrowroot, cinnamon, salt, coconut sugar, honey, lemon juice, and lemon zest. Toss to combine until the berries are well-coated. Set aside.
In a separate, large bowl, whisk together almond flour, arrowroot starch, coconut sugar, baking powder, baking soda, cinnamon, and salt. Add the chilled ghee (*see note below if using butter), and using a pastry cutter, or two forks, cut in the ghee until it is evenly distributed, and the dough is crumbly like sand. Whisk in the egg and vanilla to the almond milk/lemon juice mixture until just combined. Add the liquid to the flour mixture and using a rubber spatula, stir until well combined. The batter will be the consistency of a muffin or quick bread batter. You may have pea-sized pieces of ghee or butter in the dough.
Pour the berry mixture into the prepared baking dish and smooth out to an even layer. Using two spoons, transfer the dough over the berry mixture in small dollops, leaving space in between each piece of dough so the filling peeks through.
Transfer to the oven and bake, uncovered, about 30 minutes, or until the top is golden and the berries are bubbling. Allow to cool for 10-15 minutes and serve warm with dairy-free vanilla ice cream.
*NOTE: If using chilled butter, I like to cut the butter into ¼ inch cubes before adding to the flour mixture.