Preheat oven to 350 degrees.
Add berries in a large bowl - I used strawberries (cut into 4’s), blackberries and raspberries. Combine with the zest and juice from the lemon, maple syrup, and arrowroot starch (or any other thickening agent - tapioca flour would work too).
For the “crumble,” pulse the granola with coconut oil in a food processor.
Add the berry mixture to a circle baking pan coated with coconut oil, top with crumble and bake for about 25-30 mins. Top with ice cream and serve warm!