Preheat oven to 350°F. Prepare a 1¾-quart baking dish with coconut oil spray or nonstick cooking spray.
In a medium bowl, combine the blackberries, blueberries, lemon juice, lemon zest, maple syrup, 2 teaspoons tapioca flour, and 1½ teaspoon cinnamon. Stir to combine, then place in the prepared baking dish.
In a different medium bowl, combine the almond flour, ½ cup tapioca flour, baking powder, coconut milk, melted coconut oil, vanilla extract and 1½ tablespoons sugar. Mix until smooth. Dollop by the spoon full over the berry mixture.
In a small bowl, combine 1½ tablespoons of sugar and ½ tablespoon of cinnamon together, then sprinkle over the flour mixture.
Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Serve with dairy free ice cream. Refrigerate leftovers.