Preheat oven to 375˚ F. Spray an 8-inch square baking dish with nonstick cooking spray.
In a large bowl, combine almond meal or almond flour, coconut flakes, slivered almonds, stevia, allspice, cinnamon, 1 teaspoon of the orange zest and sea salt. Add coconut oil and mix well to combine. Place in the refrigerator for 1 hour.
In a large mixing bowl, combine almond extract with strawberries and raspberries; gently toss to combine. Transfer to the prepared baking dish.
Remove almond mixture from the refrigerator. Using your fingers, crumble the mixture and place it on top of the strawberries and raspberries, covering the surface.
Bake for 45 minutes. Remove from the oven and set aside to cool for 5 minutes before serving. Sprinkle with fresh basil, mint and the remaining teaspoon of orange zest. Serve warm.
Servings: 6 Serving Size: 1 slice Calories: 223.0 cal • Fat: 17.8 g • Protein: 3.0 g • Carbs: 17.3 g • Fiber: 8.2 g • Sugar: 4.9 g • Sodium: 254.2 mg
Recipe by Gluten Free Recipes - The Healthy Apple at http://thehealthyapple.com/2013/05/13/fresh-berry-n-basil-crumble/