This easy gluten-free berry crisp uses my go-to topping that I've used on hundreds of fruit crumbles: a dairy-free mix of almond flour, coconut oil and shredded coconut. It's perfect with summer blueberries and strawberries, but also works with frozen berries. You'll love this low sugar, healthy dessert that's also low FODMAP and paleo! If you don’t have flax meal, feel free to double the coconut or replace with gluten-free rolled oats (if you don’t mind it not being grain free). The coconut oil can be subbed for butter or ghee if you’re not dairy-free. Have fun with it!