Heat the oven to 375°F. Put 4 cups fresh or frozen unsweetened berries in a pie dish. Drizzle 1 tablespoon raw honey over them; add optional 2 tablespoons ghee or coconut oil and turn the berries gently to distribute it. Leave them whole or in their natural pieces.

Measure 2 cups dry fermented almond meal. If starting with whole properly prepared crispy almonds, pulse just until coarse flour forms; stop before they turn glossy or begin clumping into almond butter. The linked dry almond meal can be measured as is.

Add 2 tablespoons melted ghee or coconut oil and 1/4 cup raw honey to the almond meal. Add 1 large egg if you want a more cohesive topping. Mix until there are no dry pockets. With egg, the mixture gathers into soft clumps; without it, it stays like damp crumbs.

Scatter the topping evenly over the berries. Leave it loose rather than pressing it down, and let some berries remain visible so steam can escape.

Bake uncovered for 30 to 45 minutes. Begin checking at 30 minutes. The berries should be soft and bubble at the edges; the topping should be set, well cooked and lightly golden. Frozen berries may need the longer end of the range.

If the topping darkens before the berries bubble, loosely cover the dish with foil for the remaining bake. Remove the pan when both fruit and topping reach their cues.

Rest the cobbler for about 15 minutes before serving so berry juices can settle. Serve warm, or cool longer for cleaner portions.