Preheat oven to 350˚ and line a baking pan with parchment. In a medium pot, add fruit, maple syrup, arrowroot, lemon juice and lemon zest and bring to a boil on medium heat. Smash and stir with a wooden spoon. Cook for 3-5 minutes. Chill until ready to use.
Chop your coconut flakes and sliced almonds until they resemble the texture of quick oats. Transfer to a bowl and whisk in the flour, sugars, baking powder and salt. Cut butter into the flour mixture until it resembles coarse crumbs.
Press a little more than half of the mixture into the bottom of the pan. Bake for 12 minutes. Remove and allow to cool. Spread fruit mixture evenly over the crust. Sprinkle remaining mixture over the berry layer.