Preheat the oven to 305 degrees.

To make the filling, In a large mixing bowl add the frozen raspberries, coconut sugar, tapioca flour, lemon juice and melted coconut oil and mix until coated.

Pour into a 11 x 14 baking dish or a large 10 1/4 pie dish.

To make the biscuit topping, combine the ingredients in a large bowl and mix until you have a sticky dough.

Drop by the spoonful on top of the filling.

Place in the oven uncovered and bake for 30 minutes until the biscuits are golden brown. Then loosely cover with a sheet of foil for 10 to 25 minutes.

Remove from the oven and let cool before serving.