Preheat your oven to 375°F and grease an 8×8-inch baking dish.

Peel and slice 3 Granny Smith apples into thin wedges.

In a large bowl, toss the apple slices with 1 cup of mixed berries (fresh or frozen), 2 tablespoons of monk fruit sweetener, 1 tablespoon of lemon juice, 1 teaspoon of cinnamon, and 1 tablespoon of cornstarch.

Spread the fruit mixture evenly in the prepared baking dish.

For the topping: In a medium bowl, mix together 1 cup of almond flour, ¼ cup of erythritol, ½ teaspoon of baking powder, ½ teaspoon of cinnamon, and a pinch of nutmeg.

Cut in 4 tablespoons of cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Stir in 1 beaten egg until just combined (the mixture will be thick).

Drop spoonfuls of the topping over the fruit, leaving some gaps for steam to escape.

Bake 40-45 minutes until the apple slices are tender, fruit bubbles around the edges and topping has no wet batter. Tent if browning too quickly.

Let cool for 10 minutes before serving.

Serve warm.