Preheat oven to 325F. In a bowl, combine berries (if using strawberries, slice into quarters), lemon juice, zest, collagen, and arrowroot starch. Pour mixture into a 6-cup baking dish.
In a mixing bowl, combine the coconut flour, shredded coconut, salt, cinnamon, maple syrup, and coconut oil. Using a fork, combine the ingredients. Pour the crumble topping over the berries and bake for 20-25 minutes, until the top is golden-brown.
Let the crumble cool for 10 minutes before serving with coconut cream, yogurt or a dollop of sprouted almond butter.
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