Set the oven to 350 degrees.
Start with the base layer. In a mixing bowl combine the almond flour, oat flour, and salt.
Add in the maple syrup, melted coconut oil, and vanilla extract and combine.
Add the mixture to a greased or lined 8×8 baking dish and evenly flatten. Set aside.
Then for the berry layer add the berries, maple syrup, and water to a pot.
Heat the berries on low to medium heat. Once the berries start to soften mash with a potato masher or fork to eliminate any large chunks. Add the corn starch and let the berries simmer and thicken for 5-10 minutes.
Once the berries have thickened, remove from the heat. I recommend transferring to a bowl and placing in the fridge to thicken further.
Lastly for the crumble topping combine the oats, oat flour, almond flour, and salt.
Then add in the melted coconut oil, maple syrup, and vanilla extract and combine. Set aside.
Remove the berry mixture from the fridge and pour on top of the base. Spread evenly.
Top with the crumble topping. It helps to squeeze chunks of the crumble topping between your fingers to combine/flatten and then place on top of the berry layer.
Bake for 25 minutes.
Let cool, cut into squares, and enjoy!
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