Preheat oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish (I like this one from World Market // adjust number/size of pans if altering batch size). Top with maple syrup, arrowroot, and lemon juice and toss to combine.
To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup (I added 2 Tbsp (30 ml) more maple syrup).
Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
*Nutrition information is a rough estimate calculated without additional maple syrup in crisp topping and without any ice cream or coconut whipped cream. *Recipe is loosely adapted from my Gluten-Free Nectarine Crisp.