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Put the almond flour, maple sugar, salt, cinnamon, and cardamom in a food processor work bowl fitted with a steel blade.
Add the chilled ghee or coconut oil . Pulse the mixture 5 to 7 times until the mixture has a coarse cornmeal texture.
Toss in the nuts and coconut flakes. Pulse until the mixture looks like nubbly wet sand with some nutty bits—don’t overdo it because you don’t want to form a dough.
Transfer the topping to a bowl and chill it in the fridge for at least 15 minutes.
While the topping is chilling, heat the oven to 375°F with the rack in the middle position.
Toss together the berries, maple sugar, and tapioca starch in a medium bowl.
Add the lime zest and juice and mix gently with a silicone spatula.
Transfer the berries to a 2-quart baking pan (8-inch square or 9-inch round) and make an even layer.
Evenly distribute the chilled topping over the berries.
Bake for about 25 to 30 minutes or until the berries are bubbly and the top turns golden brown.
Cool for at least 10 minutes. Serve warm or at room temperature, topped with whipped coconut cream or ice cream if desired.